Tangy Apple Salad

SERVES 4

INGREDIENTS
For the salad:
Spinach
1 tart and crisp apple (like Fuji or Honeycrisp), chopped
2 stalks celery, sliced
1/2 c red onion, chopped
1/3 c dried cranberries
1/4 c sunflower seeds

For the dressing:
2 t lemon juice, fresh squeezed
2 t dijon mustard
2 t honey
1 t balsamic vinegar
2 T olive oil
fresh ground pepper

Curry Chicken Salad

This recipe is great for using up leftover cooked chicken. It doesn't matter if its grilled, baked or poached- it's perfect for chicken salad. Make this ahead of time for a picnic, as an hors d'oeuvre or for lunch.

SERVES 4

INGREDIENTS

2 1/2 c cooked chicken, lightly shredded or cubed

2 stalks celery, diced or cut into 1/4 in. thick slices

1/2 c red grapes, halved

1/4 c sweet onion, diced

1/4 c sunflower seeds

1 T curry powder

1 t cayenne

1/3 c mayonaise

2/3 c plain Greek yogurt

salt and pepper to taste

1. Mix everything together in a large bowl. Chicken salad can be made to taste so adjust any of the ingredients as you please. 

2. Serve cold with crackers, in a lettuce wrap, or on a sandwich. Keeps in the refrigerator for up to a week.