Soak the drained hearts of palm in a medium bowl of warm water to cover for about 10 minutes.

Drain well.

Cut the spears into rounds about 3⁄4-inch thick.

Set aside.

Divide the lettuce among 4 serving plates.

Arrange the hearts of palm, oranges, and radishes on the lettuce.

In a small bowl, whisk together the oil, vinegar, orange juice, salt and pepper.

Drizzle the dressing equally over the salads.

Sprinkle with parsley and serve.

Soak the drained hearts of palm in a medium bowl of warm water to cover for about 10 minutes.

Drain well.

Cut the spears into rounds about 3⁄4-inch thick.

Set aside.

Put the lettuce in a large salad bowl.

Add the palm to the salad.

Cut the orange into bite-size pieces and add to the bowl along with any juices.

Cut the avocado into 1-inch pieces and add to the bowl.

Add the mayonnaise, vinegar, lime juice, salt, and pepper.

Toss the salad gently to combine the ingredients.

Serve.

In a large bowl gently mix the ingredients together.

Divide the salad among 4 glass serving bowls.

Garnish each bowl with a sprig of mint.

Put the pecans in a single layer in a small skillet and toast over medium-low heat, stirring until lightly browned and fragant, 7 to 10 minutes.

In a small bowl, whisk together the vinegar, salt, and olive oil.

Set aside.

In a large bowl toss the lettuce, cilantro, mango, and poblanos with just enough dress- ing to coat.

Divide the salad among 4 serving plates.

Scatter the nuts equally over each serving.

Put the beets in a medium saucepan.

Add water to cover and bring to a boil over medium heat.

Cook, covered, until tender when pierced with the tip of a sharp knife, about 30 minutes.

Drain and rinse under cold water to cool.

Peel and slice the beets about 1⁄4-inch thick.

The beets can be cooked ahead, covered, and refrigerated until you are ready to assemble the salad.

In a large bowl gently mix the jicama, pineapple, oranges, and banana.

On a large serving platter, arrange a bed of lettuce.

Mound the jicama and fruit salad in the center of the platter.

Make a ring of overlapping apple slices around the salad.

Make a ring of overlapping beet slices around the apples.

The shredded lettuce should be visible as the outside ring around the edge of the plate.

Sprinkle peanuts and pomegranate seeds over all.

In a small bowl, whisk together the oil, lime juice, vinegar, sugar, and salt.

Drizzle over the entire salad and serve.

Put the cod in a nonmetal bowl.

Cover with water and soak (covered) 12 to 24 hours, changing the water 3 to 4 times until the fish is reconstituted.

Drain and cut the fish into 4 pieces.

Put the fish in a 3-quart saucepan, cover with water and bring to a boil.

Cook 1 minute.

Drain.

Remove and discard skin and bones.

Shred the fish and reserve in a bowl.

In a large skillet, heat the oil over medium heat and cook the onion and garlic until they start to brown, about 3 minutes.

Add the tomatoes, crushed pepper and sherry.

Bring to a boil and cook, stirring frequently, until the sauce thickens, 4 to 5 minutes.

Add the cod and the remaining ingredients.

Bring to a boil; then reduce heat to low, cover and simmer 20 to 25 minutes, or until the fish is tender.

In a large bowl, mix the jicama, carrots, pineapple, and jalapeño.

In a small bowl, whisk together the lime juice, oil, and salt.

Pour over the salad and toss to coat.

Refrigerate at least an hour.

In a small bowl, whisk together the oil, lime juice, vinegar, and salt.

In a large bowl, place the 3 melons, grapes, and onion.

Add the dressing and mix gently.

Refrigerate at least an hour.

To serve, line 6 to 8 serving plates with lettuce.

Divide the salad among the plates.

In a shallow bowl, toss together the jicama, cantaloupe, cucumber, and tomatoes.

In a small bowl, whisk together the orange juice, lime juice, vinegar, hot pepper sauce, salt, and oil.

Pour the dressing over the salad and toss to mix.

Sprinkle the cheese over the top of the salad.

Refrigerate at least an hour.

Put the cantaloupe in a large bowl.

Cut the cucumber in quarters lengthwise and cut crosswise into 1⁄2-inch pieces.

Add to the bowl along with the remaining ingredients.

Toss to coat with the oil and vinegar.

Refrigerate for at least an hour.