Spicy Fruit Salad

1 − 16 ounce can of peaches
2 − 3 inch long cinnamon sticks
3/4 teaspoon of allspice
2 large navel oranges
2 large pink grapefruits
1 small pineapple
2 pints of strawberries
3 kiwi fruits
2 tablespoons of crystallized ginger root
Drain syrup from the peaches into a small saucepan. Place peaches
in a large bowl. Over medium−high heat, heat syrup, cinnamon, and
ground allspice to boiling. Reduce heat to low; cover and simmer
10 minutes. Set syrup mixture aside to cool while preparing fruit.
Grate peel from 1 orange, set aside. Cut peel from oranges and
grapefruits. To catch juice, hold fruit over bowl with peaches and
cut sections from oranges and grapefruits between membranes; drop
sections into bowl. Cut peel and core from pineapple; cut fruit
into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup
mixture over fruit in bowl. Add grated orange peel; toss. Cover
and refrigerate until ready to serve.
Just before serving, hull strawberries; cut strawberries in half
if large. Cut peel from kiwi. Slice each kiwi lengthwise into
6 wedges. Toss strawberries and kiwi with fruit mixture. Place in
serving bowl and sprinkle with crystallized ginger.

Grilled Caribbean Chicken Salad

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips
PICO DE GALLO:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.
HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1−1/2 Tbsps. sugar
1 Tbsp. sesame oil
1−1/2 Tbsp. apple cider vinegar
1−1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill.
Marinate the chicken in the teriyaki for at least two hours. Use a
resealable plastic bag. Put in fridge. Preheat outdoor or indoor
grill. Grill the chicken for 4−5 mins. per side or until done. Toss
the lettuces and cabbage together and divide into 2 large serving
size salad bowls. Divide the pico de gallo and pour in equal portions
over the two bowls of greens. Divide the pineapple and sprinkle on
salads. Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.

Mushroom Antipasto Pasta Salad

4 cups pasta, cold, cooked
2 cups white mushrooms, sliced
1 cup roasted red peppers, chopped
1 cup salami, cut into bite−size pieces
1 cup provolone cheese, cut into bite−size pieces
1 jar (6 ounces) marinated artichoke hearts, (with liquid)
1/4 cup Italian dressing
salt and pepper, to taste
1/2 cup chopped fresh basil
To the pasta, add the mushrooms, peppers, salami, cheese, and
artichoke hearts with liquid. Mix in Italian dressing; season with
salt and ground black pepper to taste. Top with chopped basil.
Allow flavors to blend for at least 30 minutes before serving.

Fruit Salad with Champagne Sauce

1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne
Heat broiler to its highest setting.
Divide the cut fruits into 4 soup plates, arranging them
decoratively. Make sauce by combining egg yolks and sugar in
a mixing bowl. Whisk briskly until the yolks begin to turn a
light lemony color. Add the Champagne a little bit at a time,
whisking constantly until well blended.
Place the mixing bowl in a pot or pan and pour about 1 inch
of water around it. Bring the water to a simmer and continue
to whisk vigorously until the mixture becomes light and foamy.
Once the mixture starts to thicken, remove the bowl from the
heat. Do not overcook. Continue to whisk for 10 seconds.
Pour equal amounts of sauce over each fruit salad. Place the
plates under the broiler about 3 inches from the source of
heat and allow them to cook just until they are lightly
browned on the surface, rotating as needed.
Serve immediately with remaining Champagne to accompany.

Sugar Snap Salad

4 cups bibb (or butter) lettuce
4 cups sugar snap peas, string removed
3 tablespoons minced shallots
4 teaspoons sherry vinegar
salt and black pepper, to taste
7 teaspoons extra−virgin olive oil
1/2 cup roughly chopped fresh basil
3 tablespoons chopped italian flat leaf parsley
Wash and dry the lettuce and tear into bite−sized pieces.
Make the vinaigrette by combining the shallots, vinegar, salt,
pepper and olive oil and set aside.
Make an ice bath by filling a large bowl with ice and cold
water and set that aside.
In a large pot, blanch peas in boiling water for about 3 minutes,
until peas are bright green and cooked but still crunchy.
Immediately, drain the peas and plunge into the ice bath.
Once the peas have cooled and stopped cooking remove them from
the ice bath. Remove excess water from peas by blotting with a
paper towel. Up to this point, the salad can be made a day in
advance, refrigerated as separate components. Use the lettuce
to line the bottom of a serving dish and add peas, basil, and
parsley to another bowl. Add vinaigrette and toss. Put this
mixture on top of the lettuce and serve immediately.

Poached Chicken and Walnut Salad

2 whole chicken breasts (with skin on and bone in)
1 celery stalk
1 onion, sliced
6 peppercorns
chicken broth
3 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
1/4 cup walnuts
mixed greens: watercress, arugula, red leaf lettuce, radicchio
Place chicken breasts in pan or skillet. Add celery, onion and
peppercorns. Add enough broth to cover chicken. Bring to a boil,
then reduce heat to medium−low. Cook until just tender, about
20 minutes. Cool chicken and remove skin. Pull chicken off bone
in strips.
In a saucepan, combine olive oil, vinegar and walnuts. Cook
until somewhat thickened and liquid is reduced.
Wash greens and tear into pieces. Place greens on four salad
dishes, then arrange chicken on each plate of greens.
Pour oil−vinegar mixture on top.

Zucchini Slaw

6 medium zucchini, grated (1 1/2 lbs)
2 teaspoons salt
1 large carrot, grated
1 sweet red pepper, julienned
1 red onion, thinly sliced
1 stalk celery, julienned
2 tablespoons each chopped fresh dill and parsley
Dressing:
3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon horseradish
1/4 teaspoon pepper
Combine zucchini and salt; toss well. Place in colander;
let stand for 30 minutes. Rinse under cold water; drain and
squeeze out excess moisture. Place zucchini in bowl and add
carrot, red pepper, onion and celery; toss well. Sprinkle
with parsley and dill. Combine mayonnaise, mustard, vinegar,
oil, honey, horseradish and pepper; stir into zucchini mixture.
Taste and adjust seasoning if necessary.