Make 4 servings

2 Tbs. olive oil

juice of 2 limes

1 tsp. sugar

2 tsp. Chinese sesame oil

1 clove garlic, very finely minced

1 Tbs. ginger root, peeled, very finely minced

2 Tbs. soy sauce

pepper to taste

6 cups gourmet mixture of greens, preferably one including radicchio and arugala

1 large mango

2 star fruits (carambola) thinly sliced

1 oz. rice stick, noodles

vegetable oil

Dressing: Whisk all ingredients in a bowl or puree in a blender; set aside.

Salad: Arrange greens on 4 plates. Slice mango in half slightly off-center to avoid the pit. Make another slice on the other side of pit. Pare away peeling; cut into slices. Cut remaining flesh away from pit: slice. Arrange mango slices over greens.

In a bag, break up rice stick noodles into 2 to 3 inch lengths. In a shallow skillet, heat 1/2 inch oil until hot but not smoking. Add a thin layer of noodles to hot oil. ( They will instantly puff up and turn opaque white.) Turn noodles over with a spatula. When puffed, remove to paper towel; drain. Repeat with the remaining noodles. (Do not crowd pan or noodles will not cook properly.)

Arrange star fruit slices over mango slices; top with crispy rice noodles. Drizzle with Sesame-Lime Vinaigrette or serve on side.

VEGAN

Per Serving: 189 CAL., 2G PROT.; 9G FAT; 19G CARB.; 0 CHOL.; 458MG SOD.; 3G FIBER.