Instructions: * Note: Six large yellow squash or zucchini may be substituted. Cut in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Cook in boiling water to cover 5 minutes or until tender; drain, and cool.

Drain artichoke hearts, reserving liquid in a large bowl.

Bring mirlitons and water to cover to a boil in a Dutch oven, and boil 45 to 50 minutes or until tender. Drain and cool. Peel mirlitons. Cut in half lengthwise; remove seeds, if desired. Cut mirliton halves into 1/4-inch-thick slices.

Whisk together reserved liquid, basil, and next 5 ingredients. Add mirlitons, artichoke hearts, and bell pepper; toss well. Cover and chill 2 hours, stirring occasionally. Serve over salad greens.

This recipe yields 4 to 6 servings.

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