Poppy Seed Dressing and Candied Nuts Salad

To make this salad I like to do a combo of romaine lettuce and baby spinach.  Then I like to top it with fresh cut strawberries, raspberries, candied nuts and of course the dressing!

Poppy Seed Dressing

Recipe from: Susan Peterson

2/3 cup apple cider vinegar

1 1/2 cups sugar

2 tsp. dry mustard

1 tsp. salt

1 small onion, quartered

1 1/2 c. canola oil

1 T. poppy seeds

Handful of raspberries (optional)

1. Put vinegar in blender.
2. Add ingredients one at a time.
3. Blend for 10 minutes.
4. Refrigerate after using.

Candied nuts

1/2 cup sugar

1 cup pecans or slivered almonds

1. Put sugar in frying pan over 1 cup of desired nuts.
2. Cook on medium high heat.
3. Stir until sugar is melted. (Make sure to not let the sugar burn!)
4. Remove from stove and pan.
5. Cool on wax paper.
6. Break apart before serving.

Oriental Chicken Salad

One of my best friends Mom made this for one of my bridal showers and ever since I have not been able to get enough of it. It is even better as leftovers when its cold!

Oriental Chicken Salad (Recipe from: Rochelle Reichert)

1 bag coleslaw mix

4 oz. slivered almonds

4 tsp. toasted sesame seeds (I use the black ones)

1 pkg oriental ramen noodles, crumbled

1 T. butter

3 Breaded Chicken Breasts, chopped (I use the Tyson ones)

4 green onions, chopped

Dressing:

2 flavor packets of Oriental Ramen

6 T. sugar

6 T. rice vinegar

1 cup vegetable oil

1 tsp. salt

1 tsp. pepper

1. Mix together dressing ingredients and refrigerate.
2. Cook chicken according to package directions.
3. Chop green onions.
4. Saute crushed ramen noodles in 1 T. butter until lightly browned
5. Chop cooked chicken into bite size pieces.
6. Mix together coleslaw mix, almonds, sesame seeds, ramen noodles, chicken and green onions.
7. Pour dressing on top of salad. (You do not have to use all of the dressing; I usually don't)
8. Mix and serve