Aunt Debbie's Spinach and Bacon Salad

1 head of lettuce (Romaine, Green Leaf, Iceberg-- your choice) washed, dried and chopped or broken into bite size pieces
1/2 lb. bacon, cooked and crumbled
1 pkg. baby spinach, washed and dried
1/2 red onion, thinly sliced
1/4 c. cottage cheese
1/2 lb. fresh mushrooms, sliced
1/2 lb. swiss cheese grated

Dressing:
1 T. poppy seeds
1 c. oil
1/2 c. vinegar
1/2 c. sugar
1 T. dried, minced onions
1 tsp. salt
1/2 tsp. dry mustard

Combine prepared lettuce and spinach in large salad bowl.  Toss in onions and mushrooms.  Nanna Note: This step can be done ahead in the day, covered with plastic wrap and refrigerated until time to serve.  When you are ready to serve the salad, add the bacon, cottage cheese and grated cheese.  Toss all lightly.  For the dressing, put all the dressing ingredients into a shaker and shake vigorously until sugar is dissolved and all is well-mixed (or a blender would have the same effect.)  Just before serving, pour desired amount of dressing over salad, toss and serve immediately.  Nanna Note: This salad begins to wilt as soon as the strong dressing is added, so eat as soon as possible after adding and try not to end up with leftovers-- it doesn't keep well.

Applebee's Oriental Chicken Salad

CHICKEN:
1 egg
1/2 milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp. salt
1/4 tsp. pepper
2 large boneless, skinless chicken breasts
2 cups frying oil for frying

In a small shallow bown, beat eggs and milk well. In another shallow bowl combine flour, corn flake crumbs, salt, and pepper. Place oil in a medium size cast iron skillet and preat to 350 degrees. Dip chicken breasts into egg mixture, then flour/corn fake mixture, coating each piece completely. When oil is ready, fry coated chicken until golden brwon, and cooked through. Set aside to cool while you prepare dressing and salad.

DRESSING:
6 T. Honey
3 tsp. rice wine vinegar
1/2 cup mayonaise
2 tsp. gray poupon style mustard
1/8 tsp. sesame oil

Whisk dressing ingredients together untiil thoroughly mixed. Drizzle evenly over four salads or serve on the side to be added as wanted.

SALAD:
4 cups Romaine Lettuce chopped
1 cup red cabbage sliced
1 cup Napa cabbage sliced
1/2 cup carrots, julienned or shredded
1 green onion chopped
1 T. almonds sliced and lightly toasted
1/3 c. fried chow mien noodles

Toss all salad ingredients together in a large bowl. Then, distribute evenly into four individual salad bowls.

Oncee the chicken has cooled enough to be handled, slice both pieces into thin slices and lay even portions atop each salad. Top with toasted almonds, chow mien noodles, and green onions.