Fiesta Tortilla Salad

For dressing
1 small mango, peeled, pitted and diced
1/2 cup grapefruit juice
1/4 cup fresh lime juice
1/2 pasilla chili, stemmed
2 tablespoons chopped shallot
1 1/2 tablespoons vegetable oil
1 garlic clove

For salad
2 cups vegetable oil (for frying)
4 6-inch corn tortillas, cut into strips
3 cups thinly sliced green cabbage
3 cups thinly sliced iceberg lettuce
1 1/2 cups diced peeled pitted mango
1 cup diced peeled jicama
3/4 cup chopped red onion
1 7-ounce jar roasted red bell peppers, drained, diced
1/3 cup shelled pumpkin seeds, toasted
1/4 cup chopped fresh cilantro

To make dressing:

Blend all ingredients in blender until smooth. Season to taste with salt and pepper.

To make salad:
Heat oil in heavy medium saucepan over medium-high heat. Working in batches, add tortilla strips and cook until crisp, about four minutes per batch. Using slotted spoon, transfer to paper towels. Combine cabbage, lettuce, mango, jicama, onion, peppers, pumpkin seeds and cilantro in large bowl. Add tortilla strips. Toss with enough dressing to coat. Season with salt and pepper. Servings: 4 to 6.

*Spicy and sweet, this unusual salad would be ideal with grilled chicken or fish.

Source: Adapted from by Barbara Spitzer from Bon Appetit's September 1998 issue.

Bloomin' Chicken

12 ounces (about 2 cups or 2 6-ounce packages) pre-cooked chicken, cut into 1 inch cubes
1 cup fresh mango, cut into 1 inch cubes
1 cup green grapes, seedless
1/4 cup coarsely chopped pistachio nuts
1/2 cup plain Greek yogurt
1 1/2tablespoons golden brown sugar
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
1 bunch green leaf lettuce, stems removed
1 ounce, or one small package, edible flowers, Snapdragons, or edible flowers of your choice (found in most all major supermarkets)

In a large bowl, gently toss the first four ingredients just until mixed. In a small bowl, whisk the yogurt, brown sugar, lime juice and lime zest together and gently toss with the chicken mixture until well coated.

Cover the bottom of four salad or luncheon plates with leaf lettuce, reserving the remaining lettuce for another use. Divide the chicken salad equally among the four plates and sprinkle the flowers over the top of each.

Makes 4 servings

Source: Barbara Spitzer.

Strawberry, Blackberry and Mozzarella Salad

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed)
1 8-ounce container of strawberries, hulled and sliced
1 small container blackberries
3 ounces part-skim mozzarella cheese, diced (about 3/4 cup)
1/4 cup fresh basil leaves, cut into ribbons

In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto 4 salad plates.

Toss the strawberries and blackberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil.

Source: Adapted by Barbara Spitzer from "Healthy Appetite with Ellie Krieger."

Minted Cucumber and Melon Summer Salad

A handful or two of fresh mint, roughly chopped
2 Cucumbers, peeled and sliced chunky
3-4 Cups melon
A couple pinches of hot chili powder (Optional)

Source: Robyn Grace Jennings.