Spinach Salad

I didn't used to be very fond of spinach. I thought it tasted like what the leaves off of a bush in the backyard probably tasted like. If it was concealed in a sauce or chopped finely and added to a casserole I didn't care because I couldn't taste it. That has definitely changed ever since I tried out this salad. My aunt brought it over for a potluck football party that we had for the Rose Bowl and I have been making it myself ever since. Its really fresh and light and so versatile you can add any of your favorite salad toppings.

• 1 bag Fresh Baby Spinach
  


• (they sell this at Trader Joe's for $1.99 pre-washed and ready to go)


• 1/4 cup pine nuts


• 1/3 cup feta cheese


• 1/3 cup dried cranberries


• (I don't like fruit in my salad so I leave this out)


• 3 tbsp extra virgin olive oil


• 1 1/2 tbsp balsamic vinegar


• 1 tbsp dijon mustard


• 1/4 tsp kosher salt


• 1/4 tsp fresh black pepper

Mix the dressing ingredients together with a whisk and pour over the spinach leaves. Toss together until evenly coated and then add pine nuts, cheese, and cranberries and toss. Serve immediately.

Note: If bringing this to a party, potluck, lunch, etc. mix dressing and keep in a small bottle or tupperware container and the spinach, nuts, cheese, and dried cranberries in a separate bowl. Shake dressing right before tossing with salad ingredients.

Southwestern Chopped Chicken Salad

This is a re-creation of a salad that my boyfriend and I used to order at a local place where we went to college. They served this in a huge bowl with a big slice of cornbread on the side -- so delicious I can taste it already. Plus, if you have had enough chicken you can substitute any kind of meat (or no meat) you want.

• 5 cups chopped romaine lettuce


• 1 can white beans, drained


• 1 can whole kernel corn, drained


• 1/4 cup chopped red onion


• 1 chicken breast (about 1/2 lb.)


• Your favorite poultry seasoning (and salt and pepper)


• Handful of tortilla strips

Dressing:

• 1/4 cup ranch


• 1/4 cup BBQ sauce

Season chicken breast with favorite seasoning and grill until cooked thoroughly. Cut up into bite-size pieces.

Mix together BBQ sauce and ranch dressing.

In a large bowl, combine lettuce, beans, corn, onion, and chicken. Toss with dressing. Add tortilla strips on top. Serve immediately.

* Make sure the dressing and seasonings used are gluten-free if you have a gluten allergy.