Sharp and sweet green salad

Prepare Lime-Pepper Dressing; set aside. Rinse lettuce, watercress, and cilantro in cold water; pat dry with paper towels. In a large bowl combine rinsed greens, cucumber, bok choy, and fruit. Drizzle with Lime-Pepper Dressing; toss to coat. Serve immediately. Makes 6 side-dish servings.

Lime-pepper Dressing: In screw-top jar combine 13 cup rice vinegar; half a fresh Anaheim (14 cup) or 1 jalapeño chile pepper, seeded and finely chopped; 3 tablespoons olive oil; and 1 teaspoon finely shredded lime peel. Add 12 teaspoon sugar, 14 teaspoon salt, and 14 teaspoon freshly ground black pepper. Cover; shake well. Refrigerate until ready to use. Stir in 1 to 2 tablespoons chopped fresh herb (cilantro, basil, mint, or parsley) before serving.

*Note: Because chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, wear plastic or rubber gloves when working with them. If bare hands touch the chile peppers, immediately wash them well with soap and water.