Love this dressing!
1 lb. chicken (grilled)
salt and pepper to taste
1 t. minced garlic
10 oz. bag baby spinach, stems removed
spring greens, optional
2 medium avocados, cored and diced
¾ c. sliced almonds, toasted
¾ c. dried cranberries or Craisins
1 c. crumbled Feta cheese (I use low-fat)
¼ c. olive oil
¼ c. canola oil
¼ c. fresh orange juice (save zest)
2 t. orange zest (don't skimp)
2 Tbls. fresh lemon juice
2 Tbls. honey
2 t. Dijon mustard
¼ t. salt
1 Tbls. poppy seeds
Chicken: Season chicken with salt and pepper, add 1 t. minced garlic and marinate several hours before grilling. Slice into thin, bite-size pieces.
Dressing: Add olive oil, canola oil, orange juice, orange zest, lemon juice, honey, Dijon mustard and salt to a blender or mini food processor. Pulse until well emulsified. Pour into a serving container, or jar and add poppy seeds. Shake well and refrigerate until ready to use.
Assemble: Add all salad ingredients (adding a little spring greens is optional) to a large bowl or on a platter. Pour dressing over top and toss to evenly coat. Serve immediately.
You can also make a smaller salad, just adjust ingredients accordingly.