Chayote Salad Name: Nathalie Alcantara Base: Fort Drum NY Recipe: Ingredients: 4 medium chayotes 1 6-ounce jar pimientos, drained and diced Procedure: Peel the chayotes and cut each into 4 pieces. Boil in enough salted water to cover for 20 minutes, or until tender. Let cool at room temperature. Add one of the dressings and toss gently. Cilantro Vinaigrette: 3 tablespoon olive oil, 1 tablespoon vinegar, 1 tablespoon chopped cilantro, salt and black pepper to taste. Sherry Vinaigrette: 1/4 cup sherry vinegar, 1 tablespoon Dijon mustard, 1 cup olive oil, salt and black pepper to taste. Citrus Vinaigrette: 1/4 cup fresh lemon juice, 1/4 cup fresh orange juice, 2 tablespoons fresh orange peel, 1 cup olive oil, salt and black pepper to taste. Tomato and Basil Dressing: 2 tomatoes, chopped, 1/4 cup chopped fresh basil, 1/4 cup cider vinegar, 1 cup olive oil.