Basil Chicken Salad

1/2 cup Mayonaisse
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon hot sauce
3 cups chopped, cooked chicken
1/2 cup chopped celery
1/4 cup shredded fresh basil
2 green onions, chopped
2 tablespoons pine nuts
6 cups torn fresh spinach

Combine first 5 ingredients, blending well.  Add chicken and next 3 ingredients and toss gently with dressing.  Refrigerate salad.  When ready to serve, place spinach on individual serving  plates and top with chicken salad.  Sprinke with pine nuts.

Cathy's Favorite Salad

1 head Romaine lettuce
1 clove garlic, finely minced
6 tablespoons virgin olive oil
1 1/2 cups tomatoes, cubed
3 green onions, chopped
1/3 cup fresh parsley, minced
1 teaspoon basil, crumbled
1/2 teaspoon salt
2 tablespoons lemon juice
4 oz. feta cheese crumbled, crumbled
freshly ground black pepper

Place garlic in olive oil 2 hours before serving. Place tomatoes, green onions, parsley ans oil with garlic in large salad bowl. Sprinkle with basil and salt. Toss and let mixture marinate 30 minutes. Add salad greens and feta and toss thoroughly. Sprinkle with lemon juice and black pepper. Toss again and serve.