Recipe of Gingered Fruit Salad

   2                    fresh peaches
   3                    medium plums
   1      whole         cantaloupe
     1/2  whole         honeydew melon
     1/2  pound         green and red grapes
     1/2  cup           fresh lime juice
   1      teaspoon      lime rind -- grated
     1/4  cup           honey
     1/2  cup           candied ginger root -- chopped finely

     Prepare all fruit by washing, peeling if desired, removing pits and slicing into bite-size pieces. Melons may be scooped out with a melon baller, if desired. Combine all fruit in a large ceramic bowl. Mix lime juice, rind, honey, and ginger together. Pour over fruit, toss, and marinate for at least six hours. Serve chilled or at room temperature.

GLASS-NOODLE SALAD WITH CHICKEN

   4      ounces        Mung bean noodles
   6      ounces        Med shrimp -- shelled and deveined
   1      tablespoon    Vegetable oil
   1                    Whole chicken breast -- boned, skinned, chop
                        Salt
                        Fresh ground black pepper
   1                    Red fresh serrano chile -- chopped
   1                    Green fresh serrano chile -- chopped
   3      tablespoons   Lime juice
   2      tablespoons   Nam pla (Thai fish sauce)
   1      teaspoon      Sugar
   3                    Shallots -- peeled and thinly sl
     1/4  cup           Fresh coriander leaves
                        Lettuce for garnish
                        Crisp fried shallots (opt.) -- for garnish

COVER NOODLES WITH WATER until soft and pliable, about 15 minutes. Drain. Add noodles to a large pot of boiling water. Reduce to medium heat and cook until noodles are plump and glass-like (2 minutes). For a crunchy texture, just dip them in boiling water for 5 to 10 seconds. Drain and rinse with cold water. Chill. In a large pot of water blanch the shrimp for 5 seconds until they curl and turn pink. Remove and cool. Add oil to a wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper to taste. Cool. Mix together chiles, lime juice, nam pla, sugar, shallots and coriander. Add chicken, shrimp and chilled noodles; mix well. Serve over a bed of shredded lettuce. Garnish with crisp fried shallots.

Golden Glow Salad

   3      ounces        lemon gelatin
     3/4  teaspoon      salt
   1      dash          cayenne pepper
   1      tablespoon    vinegar
   1 1/2  cups          crushed pineapple -- drained
   1      cup           carrots -- shredded
     1/3  cup           pecans -- chopped
                        lettuce

     1. Dissolve gelatin in 1 cup boiling water. Add 1 cup cold water,
salt, cayenne and a scant tablespoon of vinegar. Refrigerate until
partially set.

     2. Add crushed pineapple which has been well-drained, grated carrots and chopped pecans. Blend well.

     3. Refrigerate at least 3 hours until firmly set. Cut into squares
and serve on lettuce leaves.

Greek Orzo Salad

                        -----Dressing-----
   2      Teaspoons     Dill
   2      Cloves        Garlic -- minced
     1/4  Cup           Olive Oil
   3      Tablespoons   Lemon Juice
   2      Tablespoons   Red Wine Vinegar
                        Pepper -- to taste
                        -----Salad-----
   1      Cup           Orzo
   4                    Roma Tomatoes -- seeded and diced
   1                    Cucumber -- peel/seed/dice
   3                    Green Onions -- sliced
   8      Ounces        Feta Cheese -- crumbled

Whisk all ingredients together, then chill.

Boil orzo in water until barely done.