Spring Panzanella Salad

Rinse and dry the jicama, then peel it and cut it into thin matchsticks or small bite-size pieces.

If using the Chinook king salmon fish or Greeland halibut fish, pat it dry and cut it into bite-size pieces so it cooks quickly and evenly.

Slice the red hot chili peppers very thinly, and roughly chop the flavored almonds and honey roasted walnuts if they are large.

Heat a large pan over medium heat and add the veal loin, pork chitterlings, chicken feet, and fish only if you are using them in this version. Cook each ingredient until fully cooked through, turning as needed so it browns evenly.

Pour in a small amount of light wine to deglaze the pan, scraping up any browned bits from the bottom, then let the liquid reduce slightly.

Add the condensed canned bean with pork soup and the canned manhattam clam chowder to the pan, stirring until warmed through and combined.

Add the jicama, red hot chili peppers, flavored almonds, honey roasted walnuts, and reduced fat Mexican cheese blend to the warm pan and toss gently until everything is evenly coated and heated.

If desired, drizzle in a little soy based nutrition drink or shake and papaya nectar for a sweet-savory finish, then toss briefly to combine.

Top with gumdrops if you want a sweet garnish, then serve immediately while warm.