Spinach Salad 1

This is my go-to spinach salad.  I make the dressing and it keeps in my fridge for at least a month.

SALAD
Spinach
Diced Avacado
Diced Fruit (Any combination of the following:  Berries, Pears, Grapes, Nectarines, Mango)
Crumbled Cheese (Feta or Blue Cheese)
Candied Walnuts (sugar + walnuts)

DRESSING
1/2 cup balsamic vinegar
1/4 cup apple cider vinegar
2/3 cup vegetable oil
2/3 cup sugar
1/2 tsp. salt
1/2 tsp. dry mustard
1/3 cup jam or jelly (I like orange marmalade or plum)
1 T poppyseeds

1. Combine dressing ingredients and chill.
2. To make the candied walnuts, place chopped walnuts (1/2 cup) and sugar (2 T) in a skillet and turn heat to medium-high.  When sugar begins to melt, start to stir and continue stirring until the sugar is carmelized and the walnuts are nicely browned.  Let cool on a plate or piece of foil.  Once cooled, break into pieces.
3. Assemble the salad and drizzle with dressing just before serving.  Caution: A little of this dressing goes a long way - only use a little bit and add more if needed.

Chicken Salad Sandwiches

Croissants

Canned chicken breast, drained (or chopped boiled chicken)

Red grapes, sliced in half or quartered

Cashews

Celery, chopped into ¼-½ inch pieces

Lettuce

Mayonnaise

Garlic Salt

Place the chicken, grapes, cashews, and celery in a large bowl.  Add celery salt and mayonnaise to taste. Spread chicken mixture on sliced croissants with lettuce and serve.