Recipe of Tortellini Pesto Salad

   1      cup           parsley sprigs  -- lightly packed, stem
     1/4  cup           fresh basil
   1      clove         garlic
     1/3  cup           Parmesan cheese  -- grated
     1/4  cup           olive oil
   8      ounces        broccoli
  14      ounces        cheese tortellini
   2 1/4  ounces        black olives  -- slice, drained
   6      ounces        provolone cheese  -- cubed
   2      medium        tomatoes  -- seeded and chopped
     1/3  cup           pine nuts  -- toasted

For pesto: in food processor bowl or blender container combine parsley,
basil and garlic.  Cover and process or blend till finely chopped.  Add
parmesan cheese.  Cover and process or blend until combined. With lid
ajar, add oil a little at a time, processing or blending after each
addition till well combined; set aside. Remove the outer leaves and tough parts of stalks from broccoli.  Cut stalks crosswise into 1/4 inch thick slices and break floweretts into smaller pieces; set aside. In a large covered saucepan cook tortellini according to package directions; add broccoli during the last 5 minutes of cooking.  Drain. In a large salad bowl combine pesto, broccoli, tortellini and olives.  Toss lightly. Cover; chill for 4 hours or overnight.  To serve, add provolone cheese, tomatoes, and nuts to tortellini mixture, toss lightly.

Tortellini Salad

   2      pounds        tortellini, spinach-filled
     1/2  pound         Prosciutto -- thinly sliced
     3/4  pound         peas, frozen
     1/3  cup           basil, fresh -- washed & torn
     1/8  cup           parsley -- fresh, chopped
     1/8  cup           Parmesan cheese
     
                        DRESSING
     1/2  cup           white wine vinegar
     1/2  cup           lemon juice
   1      tablespoon    Dijon mustard
   3      each          garlic cloves -- peeled & pressed
   1      cup           olive oil
     1/2  teaspoon      Pepper

Boil pasta until al dente, and rinse with cold water. Trim fat from
prosciutto and cut into small squares. Steam peas until just tender and
cool rapidly with cold water.

In a small bowl blend all of the dressing ingredients EXCEPT olive
oil. Mix well with wire whisk. While still whisking, add olive oil until dressing is well blended.

Combine tortellini, prosciutto, and peas in a large bowl. Add half of
the dressing. Toss gently. Add basil and toss until well mixed. Chill.
Just before serving moisten with remaining vinagrette and put in serving dish. Sprinkle with parsley and parmesan cheese.

Tropical Chicken Salad

   2      cups          Chicken, white meat -- *
                        Apples -- peeled and diced
   1      cup           Pineapple Chunks
     1/3  cup           Chopped almonds
     1/2  cup           Shredded Coconut
     1/4  cup           White Raisins (opt.)
   3      tablespoons   Chopped Chutney
   2      teaspoons     Curry Powder
     3/4  cup           Mayonnaise

* Cooked and cubed

In a bowl, combine chutney, curry, and mayonnaise.

Combine all other ingredients in a separate bowl. Stir curry, chutney, and mayonaisse mixture into the chicken mixture. Serve on watercress or
lettuce leaves, with slices of avocado.

Tropical Compote with Honey Lime Dressing

   2                    avocados  -- seed, peel, cube
   2                    kiwi fruit  -- peel, slice
   1                    banana  -- peel, slice
   1                    papaya  -- peel, slice
     1/2  cup           coconut flakes  -- sweetened
                        -----Honey Lime Dressing-----
     3/4  cup           plain yogurt
   2      tablespoons   lime juice
     1/4  cup           honey
     1/4  teaspoon      lime peel  -- grated

Prepare Honey Lime Dressing by mixing all those ingredients together. Mix fruit together in serving bowl; pour Honey Lime Dressing over top.
Sprinkle with coconut and serve.