Walnut-Berry Vinigrette

1C. Roasted Walnut Oil
1/3 C. berry/Fig infused Balsamic vinegar**
1tsp mustard (Dijon)
1 small chopped shallot
salt^
pepper

Whisk all ingredients together.
^Remember that flavours become stronger after they have had time to sit. You will not taste the saltiness until the salt has completely dissolved in your dressing and had time to combine. Therefore, be very wary of adding more than a pinch or two (especially if you are a salt addict)! :)
**If you want to save some cash and still have "infused" vinegar, buy a regular vinegar and some frozen blue berries. Thaw 2-3 tablespoons of the blueberries and puree in a mini-food processor. Add to the vinegar! :) Voila - infused vinegar!

Fresh Berry and Chicken Salad

Serves 2

4 C. Salad Greens
1 Chicken Breast grilled/broiled
4 Strawberries Sliced
1/2 Gala Apple Sliced (thinly)
Approx 10 Grapes
4 Tbsp Chopped Walnuts
2 Tbsp Goat Cheese

2 Tbsp Fig Vinigrette**
(I buy my dressing at Whole Foods. It is by Lucini Italia and it is called 'Fig and Walnut Savory Balsamic Vinigrette. It is fantastic and a huge time saver. However, I will post a recipe for one! ) :-) Any Balsamic Vinigrette will do, but this one really compliments all the fruits in this salad.

Tip: The trip to incorporating soft goat cheese that comes in a tube shape is to break of little pieces and "drop" them onto the salad once it has been plated.

Fish Taco Salad

Okay...I know this sounds a little weird, but it was fantastic! I found a really great Gluten Free marinade by Simply Organic. It is simply called "Fish Taco". I picked it up at Whole Foods, but I have also seen it at Sprouts.

FISH TACO SALAD WITH WARMED VEGGIES
Serves 2

2 Mahi Fillets

1/2 of green, red, orange, yellow bell pepper chopped
4 Mushrooms chopped
2 Tbsp Chopped Red Onion
1 Package Fish Taco Seasoning**
4 cups your favorite salad greens
1 small chopped Roma tomato
1 small chopped zucchini
1 small chopped yellow squash
1/2 sliced avocado

Salsa for dressing (my fav for this salad is Herdez)

4 corn tortillas

Prepare Mahi in a skillet according the directions on the marinade package.

Spray small amount of cooking spray in small frying pan over med-low heat. Add squash and zucchini. Heat just until they are softened and warm.

Meanwhile, plate up your salad greens top with all veggies minus you warmed squash. Add squash and fish last. Top with sliced avocado and salsa for dressing. Serve with warm corn tortillas.

Enjoy! :)