4-1/4 cups packaged spinach salad, torn into pieces 1/2 cup tomatoes\raw, chopped 3/4 cup strawberries, sliced 1/2 cup red onion\raw, diced 1 large papaya, peeled, seeded and cut into 1/2 inch cubes 1/3 cup water chestnuts, sliced 1/3 cup shredded mozzarella cheese 3 Tbsps. balsamic vinegar 2 Tbsps. lemon juice 1 Tbsp. water 1 Tbsp. orange juice concentrate 1 tsp. honey 1 green onion, minced 2 Tbsps. fresh dill weed, or 1 tsp. dried 3 Tbsps. olive oil

Place first 7 ingredients in a salad bowl. Combine remaining ingredients in a jar with a tight-fitting lid. Shake well, pour over spinach mixture and toss well to coat.

Place first 6 ingredients in a bowl and mix well. Stir in apricots and let stand 30 minutes. Add chicken and toss lightly. Chill until ready to serve. To serve, add remaining ingredients to chicken mixture and toss well.

Heat oil in a heavy nonstick skillet over medium high heat. Sauté turkey and shallots 5-7 minutes until turkey is no longer pink. Drain and discard excess drippings. Stir in next 3 ingredients. Cook 1 minute. Stir in remaining ingredients, except couscous. Season with salt and pepper to taste and bring to a boil. Stir in couscous. Cover tightly and remove from heat. Let stand 5-7 minutes until liquid is absorbed. Fluff with a fork and serve.

Add all ingredients in a large saucepan. Turn heat on low. Stir the ingredients until the mixture is smooth.

Season chicken with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté chicken 3-4 minutes, turning frequently, until browned. Remove and set aside. Reduce heat to medium and sauté mushrooms and garlic in same skillet 3-4 minutes, stirring frequently, until mushrooms begin to brown. Stir in tomatoes and Italian seasoning. Return chicken to skillet. Increase heat to high and bring to a boil. Reduce heat to medium low and simmer, uncovered 5-6 minutes, until chicken is cooked throughout. Stir in lemon juice before serving.

Melt butter in a heavy nonstick skillet over medium high heat. Sauté apples 2 minutes, stirring frequently. Add pears and sauté another 2 minutes. Sprinkle with remaining ingredients and sauté another 2-3 minutes or until apples and pears are tender.

Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes, or until tender. Brush with oil, if desired. Spray grill with nonstick spray. Place potatoes, cut sides down on rack. Combine remaining ingredients in a bowl. Grill potatoes 5 minutes on each side, or until tender, basting with orange juice mixture.

Chop garlic, peppercorns, and salt to taste in a blender or food processor. Gradually add coriander, then lemon juice, and process to a coarse paste. Cut chicken through the bone into 2 inch pieces using a sharp heavy cleaver or with poultry shears. Cut breast into sixths, thighs in half. Or chicken may be left in traditional serving pieces. Combine chicken pieces and garlic-coriander mixture in a bowl, turning to coat. Cover and marinate 2 hours at room temperature or refrigerate overnight. Prepare grill or broiler. Place chicken on a rack over broiler pan or on grill, patting any excess garlic mixture on chicken. Cook 7-9 minutes on each side, about 6 inches from heat source, until outside is crisp and chicken is tender.

Season chicken with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 4 minutes, or until lightly browned. Turn chicken, cover pan, and reduce heat to low. Cook 10 minutes, or until tender. Remove to a platter and keep warm. Discard oil and wipe out pan. Add lime juice and cook over low heat until bubbly. Add butter, stirring until butter becomes opaque and sauce thickens. Stir in chives and dill. Season with salt and pepper to taste. Spoon over chicken and serve.

Combine bananas, dates and pecans in a mixing bowl. Sprinkle with lemon juice and toss.

Combine first 5 ingredients in a large bowl. Combine remaining ingredients in a jar with a tight-fitting lid. Shake vigorously and pour over fruit. Chill until ready to serve.