Chili's Grilled Caribbean Salad- Honey lime dressing

This is a salad that Chili's used to serve with a honey-line dressing. They discontinued it a while ago, but I recently heard that they brought it back. I'm not sure if it is the same as my old favorite. I found this recipe in a book that specialized in restaurant recipes. At Chili's they served this salad on a bed of greens with grilled chicken on top. They also topped it with pineapple chunks, mandrin oranges, and tortilla strips.

Ingredients
1/4 cup grey poupon
1/4 cup honey
1 1/2 T sugar
1 T sesame oil
1 1/2 T apple cider vinegar
1 1/2 t lime juice

Combine and serve over salad. This makes enough for 2 very large salad servings.

Toasted Pita Panzanella

This is an Italian dish with a twist. Panzanella is widely known in Italy as a "bread salad" or "leftover salad", so the sky is the limit with this one as far as which ingredients to use. It is great for an August meal with so many fresh ingredients readily available this time of year!

Ingredients:
2 whole wheat pitas
3 tomatoes, chopped
1 cucumber, chopped
1/2 of a red onion, sliced
1/2 cup crumbled feta
2 T fresh oregano, chopped
1/2 cup fresh basil, chopped
1/2 lemon, juiced
1 t sugar
1/4 cup EVOO
salt and pepper

Preheat oven to 375. Chop pitas into 8 sections(like cutting a pie) and toast for 14 minutes, turning halfway through. Set aside and cool. Once cool break into smaller pieces.

Combine tomatoes through basil and add pita pieces. Combine lemon juice, sugar, salt and pepper and slowly add the olive oil. Drizzle dressing over salad and let set at room temperature 20-30 minutes before serving. This serves 2 adults and one baby James!