For the dressing:
1/4 cup water
1/4 cup red wine vinegar
2 teaspoons lemon juice
1/2 teaspoon sugar
1 teaspoon coarse salt
Black pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry Coleman's mustard
1/2 to 1 clove garlic, minced
2 tablespoons extra-virgin olive oil

For the salad:
1 (4-ounce) head butter lettuce
1 bunch arugula
2 heads romaine hearts
1 (10-ounce) bag shredded carrots
4 strips bacon, diced, cooked until crisp and drained
1 (8-ounce) chicken breast, grilled or poached and cut into small cubes or shredded
2 medium tomatoes, diced
1 avocado, halved, peeled, and thinly sliced
2 tablespoons chopped chives

2 hard boiled eggs cut in quarters

For the dressing:
Whisk together all ingredients in a non-reactive bowl.

Toss all of the salad ingredients in a large bowl. Slowly add dressing and continue to toss until lightly coated. I use whatever kind of lettuce I have on hand.

3 heads (6 cups) romaine lettuce
3 cups mixed field greens (such as arugula, radicchio, curly endive, etc.)
1-1/2 cup cooked, shredded rotisserie chicken breast
1/4 cup chopped pecans, toasted
Red onion, sliced very thin
Tomatoes
2 oz. dried apple chips

Apple White Balsamic Vinaigrette
2 Tbsp. apple juice concentrate
1 Tbsp apple cider vinegar
1 Tbsp. white balsamic vinegar
1 tsp. Dijon mustard
1/4 tsp. garlic powder
1/3 cup olive oil

Toss mixed greens, rotisserie chicken, onion, walnuts and apple chips together in a large salad bowl. Whisk together remaining ingredients and pour over salad. Serve immediately.

Cooked chicken (from leftovers like roasted, rotisserie or BBQ), chopped Mayonnaise
Onion, chopped
Dill weed dried or chopped fresh
Pickles, chopped (dill or sweet to your taste)
Salt and pepper to taste

Mix all ingredients and serve on bread, rolls or lettuce.

2 boneless, skinless chicken breasts
1/4 cup unsweetened coconut flakes
1/4 cup ground almonds
1 egg, beaten
2 tablespoons Coconut oil
4 cups mixed greens

I used to make this with nice Maytag Blue cheese on it but it’s good without it too

Spring Mix salad
Vinaigrette (see dressings page)
Cherry or grape tomatoes, halved
Pomegranate seeds
Toasted chopped pecans

Poach or roast chicken breasts:
You can do bone in and roast with skin on or poach without the skin.  If roasted, season and add olive oil.  If poached, add celery and lemon to water.  Cook to just done and cool. Pick meat off when cooled.

2 cans water chestnuts chopped
grapes, halved - about a cup for 6 breasts (this is the first thing that will go "bad" if not eaten quickly)
diced celery
minced red onion
I like a bit of chive and cilantro too

In separate bowl mix appropriate amount of mayo for number of breasts (can always add more sauce)
rice vinegar  (about a 3:1 ratio...mayo being the 3)
curry powder to preference  (i like about a teaspoon)
candied ginger (crushed and minced) or fresh minced/crushed ginger and add a dollop of honey
1 tsp. (or less) of Tamari

Then I toast some nuts and toss them in. I like pine nuts and walnuts and pecans. Best after sitting in refrigerator overnight. May need more dressing the next day.

For dressing:
2 hard-boiled large eggs, yolks mashed and whites chopped fine
3 tablespoons tarragon white-wine vinegar
1 tablespoon Dijon mustard
6 tablespoons extra-virgin olive oil
3 tablespoons minced shallots (about 2)
2 tablespoons finely chopped fresh tarragon leaves
Salt and pepper

1/2 pound fresh baby spinach, coarse stems discarded and leaves washed well and spun dry
10 ounces fresh white mushrooms

In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified. Stir in egg whites, shallots, tarragon, and salt and pepper, to taste.

Spread spinach leaves on a platter. Cut mushrooms into very thin slices and mound on spinach. Spoon dressing over salad.

10 ounces pre-washed baby spinach
2 slices bacon, finely chopped
3 ounces Canadian bacon, finely chopped
2 teaspoons olive oil
1/2 red onion, sliced (about 1 cup)
1 pound button mushrooms, coarsely chopped
1 cup apple cider
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper

Place spinach into a large bowl. Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently. Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet. Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly. Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach. Add apple cider and vinegar to the skillet and turn the heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup. Whisk in mustard, salt and pepper, to taste. Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated. Sprinkle the bacon on top and serve.

1 (1 1/2-pound) reserved cooked turkey tenderloin, sliced
4 cups mixed greens
1 cup sliced strawberries
2 sliced kiwi
1/2 cup dry-roasted, salted cashews
1/2 cup reduced-sodium chicken broth
2 tablespoons honey
2 teaspoons sesame oil
2 teaspoons honey mustard
Salt and ground black pepper

Cut turkey into bite-size pieces and set aside. Arrange the mixed greens on salad plates or large serving platter. Top with turkey, strawberries, kiwi, and cashews. In a small bowl, whisk together broth, honey, sesame oil, and honey mustard. Season to taste with salt and black pepper. Pour mixture over turkey and spinach salad.

1 cup miniature marshmallows
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) crushed pineapple, in juice, undrained
1/2 cup chopped pecans
1-1/2 cups thawed nondairy CF Whipped Topping (http://www.rich.com/product_info.cfm?catid=6159 or http://www.kineretfoods.com/products/425.php)

Combine marshmallows, dry pudding mix, pineapple and pecans in large bowl until well blended. Add whipped topping; stir gently until well blended. Cover. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator