Time 25m Yield 6-8 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the first six ingredients; set aside. Brush both sides of tortillas with butter. Combine the sugar and cinnamon; sprinkle over both sides of tortilla. Cut each into six wedges., Place on ungreased baking sheets. Bake at 400° for 6-8 minutes on each side or until crisp. Drain salsa; serve with tortilla chips.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
In a large bowl, combine the first six ingredients; set aside. Brush both sides of tortillas with butter. Combine the sugar and cinnamon; sprinkle over both sides of the tortillas. Cut into six wedges. Place on ungreased baking sheet. Bake at 400 degrees for 6-8 minutes on each side or until crisp. Drain salsa; serve with tortilla chips.
Yield Makes about 4 cups Number Of Ingredients 10 Steps:
Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)
Time 1h Yield 20 Number Of Ingredients 12 Steps:
Combine tomatoes, mango, bell peppers, onion, strawberries, kiwi, and nectarine in a large bowl. Add olive oil, orange juice, salt, and pepper; mix well. Stir in cilantro. Cover and refrigerate for 30 minutes to 1 hour.
Time 15m Yield 32 Number Of Ingredients 8 Steps:
In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.
Yield Makes 4 servings Number Of Ingredients 11 Steps:
Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend. Season vinaigrette with salt and pepper. Combine pineapple, mango, bell pepper, and red onion in large bowl. Add half of vinaigrette; toss to coat. Toss greens in medium bowl with remaining vinaigrette. Brush trout fillets with 1 tablespoon oil. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side. Divide greens among 4 plates. Place trout fillets and salsa alongside.
