Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing Dressing

1/4 cup olive oil
1/4 cup canola oil
2 tsp orange zest
1/4 cup fresh orange juice
2 Tbsp fresh lemon juice
2 Tbsp honey
2 tsp dijon mustard (I like Emeril's)
1/4 tsp salt
1 Tbsp poppy seeds
Salad
1 lb chicken, grilled
9 oz baby spinach
2 medium avocados, cored and diced
1 cup crumbled feta
3/4 cup sliced almonds, toasted
3/4 cup dried cranberries
 •Add olive oil, canola oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.
•Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.


In my opinion: Stephen and the kids didn't like it