I ate this at a food conference in Las Vegas a month after 9/11. The Mexican maven chefs and co-owners of Border Grill, Mary Sue Milliken and Susan Feniger, created this versatile salad with contrasting sweet, salty and soft and crunchy. I serve it with homemade chili. Pumpkin seeds are sold in supermarkets and bulk food stores. I like to use a mixture of romaine and iceberg lettuce. You can include chunks of rotisserie chicken or canned tuna as a main dish salad. The aromatic dressing can be made ahead. Use more crushed tortilla chips, as I usually do, if desired.

⅓ cup pumpkin seeds (pepitas), sunflower seeds or pine nuts
1 tsp ground cumin
¼ cup red or white wine vinegar
½ cup extra virgin olive oil
Salt and pepper to taste
1 medium head romaine or iceberg lettuce, sliced or torn
2 or 3 diced plum tomatoes or halved cherry tomatoes
1 small red onion, peeled, coarsely chopped
1 medium apple, peeled, cored, diced
¾ cup corn kernels
1½ cups (80-gram bag) crushed tortilla chips
1 avocado, peeled, pitted, thinly sliced (optional)
Chopped fresh coriander or parsley (optional)

Toast pumpkin seeds in small heavy skillet over low heat, stirring, lightly browned and beginning to pop, about 4 minutes. Add cumin; cook, stirring, about 1 minute. Remove from heat. Add vinegar, oil, salt and pepper. Stir until combined. Cool.

In large salad bowl, mix together lettuce, tomatoes, onion, apple and corn.

Just before serving, toss with pumpkin seed dressing, using just enough to coat salad. Top with crushed tortilla chips. Sprinkle with avocado and chopped coriander, if using.

Makes 4 to 6 servings.