Ingredients:

1 package Arugula
1 package Spring Greens
1 red pepper cut in bite-sizes pieces
4 oz crumbled goat cheese
1 avocado, sliced
Green Goddess or Lemon Vinagrette dressing
Steak sliced into thin, bite-sized pieces

Directions:

Combine all ingredients and serve immediately.

Ingredients:

• 3-4 seasoned and grilled chicken breasts cut into bite-sized pieces
  (I like to use a mesquite marinade. You can also brush the chicken breasts with olive oil, season with Lawry’s seasoned salt, and bake at 350 degrees until fully cooked)
• 1/2 box tri-colored rotini pasta
• 1 block of mozarella, cubed
• 1 small can sliced black olives
• 1/2 red pepper cut into bit-sized pieces
• 3 green onions, sliced thinly
• Italian or Vidalia Onion salad dressing

Directions:

Boil the pasta according to package directions. Rinse in cold water. Add remaining ingredients including dressing, amount to taste. I like to toss everything in large tupperware bowl with a cover. Chill for at least 1 hour, add more dressing if necessary.

Ingredients:

Mixed Baby Greens (about 3 cups)
Pepitas (1/2 cup)
Craisins/dried cranberries (1/2 cup)
1 Chopped Apple
Grilled Chicken strips (2-3 chicken breasts grilled and sliced)
Quinoa (cooked) (1 cup)

Salad Dressing:

3 Tbsp Olive Oil
2 Tbsp Cider Vinegar
3 Tbsp Apple Cider
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cumin