Fruit and Nut Spinach Salad with Mustard Vinaigrette

Salad:
2 cups Baby Spinach
1 cup Arugula
1 Apple finely sliced
3 tbsp Dried Cranberries
2 tbsp Walnuts
1 tbsp Goat Cheese- Blue Cheese and Feta will also work nicely

Mustard Vinaigrette:
1/2 cup Red Wine Vinegar
2 tbsp Lemon Juice
2 tsp Spicy Brown Mustard
1/2 tsp Salt
3 tsp good Extra Virgin Olive Oil

In a bowl, shaker or even old mason jar combine all the vinaigrette ingredients and shake or whisk, then set aside. Do several hours or a day ahead if you can, it will have more flavor.
On a platter or two plates rip the spinach into bite sized pieces and place on plate, do the same with the arugula and place on top of the spinach. Now add the apples, cranberries and drizzle on the vinaigrette. Top with the walnuts and cheese and serve.

Per serving (approx. 2 servings) Calories: 284; Fat: 16g (this is all from the nuts and olive oil, these are good fats); Fiber: 5g; Protein: 5g; Carbs: 32g

Zucchini Ribbon Salad

Ingredients
1/2 cup pre-diced fresh tomatoes
1/2 cup matchstick carrots
1/3 cup pre-sliced green onions
1/4 cup balsamic vinaigrette
1 tablespoon basil herb paste
1/4 cup crumbled Gorgonzola cheese
2 medium zucchini

Combine all ingredients (except zucchini) in salad bowl.
Cut zucchini into 3- to 4-inch long sections. Cut thin lengthwise strips of zucchini, using vegetable peeler, into bowl. (Peel until reaching core with seeds; discard inner portion.)
Toss to coat; chill until ready to serve.

CALORIES (per 1/4 recipe) 90kcal; FAT 4.5g; CHOL 5mg; SODIUM 360mg; CARB 9g; FIBER 2g; PROTEIN 3g; VIT A 60%; VIT C 130%; CALC 6%; IRON 4%