Spinach Salad

I made this for Bunco the other night and got a few requests for the recipe. So here you go gals, enjoy!

Mix:

1 bag each of Romaine Lettuce and Spinach
1 small bag (8 oz) of shredded mozzerella cheese
1 pkg pre-cooked bacon (or cook it yourself) in small pieces
1 bag slivered toasted almonds

To toast Almonds:
Heat 2 Tbs. Canola oil in pan, add almonds-when toated add about 1/2-3/4 sugar till coated.

Dressing:
1/2 cup Sugar
1/3 cup red wine vinegar
2 Tbs. Lemon Juice
1/4 tsp. salt
2/3 cup canola oil
2 tsp. poppy seeds

Blend all ingredients Except oil & poppyseeds. Add them last and shake well.

DO NOT ADD THE DRESSING UNTIL RIGHT BEFORE YOU ARE READY TO SERVE. It will get soggy.

Bow-Tie Pasta Salad

6 C. cooked chicken, chopped
8 oz. Bow tie pasta (Farfalle), cooked (al dente) and drained. (I used 12 oz.) Rinse with cold water.
½ bunch of green onions, chopped
Salt and Pepper to taste ( Used when cooking chicken)
Lg. Can pineapple tidbits (well drained)
1 C. Lg. Seedless red grapes, halved
1 C. Celery, thinly sliced ( I don’t usually use)
4-5 diced apples, with skins on. (I used Gala, a friend used Fuji)
1 pkg.(2-4 oz.) slivered almonds

Dressing:2 C. Mayo (NOT Fat- free)
½ C. sugar
¼ C. vinegar
Mix ingredients for dressing and set aside in fridge.

Mix first 3 ingredients (chicken, pasta, and onions) in big bowl and put in fridge.Prepare other ingredients as directed. Do not mix all together till right before serving, as juice from fruit will gather on the bottom. I mix a few hours ahead of time, so the dressing can mix with the other flavors. It does fine.