Rainbow Salad aka "I am not to be trusted"

If you've read anything else I've posted, you might already know that I love food.  Particularly healthy food, and particularly particularly fruits and vegetables.  Double bonus points and a gold star (respectively) if they are locally grown and organic.  I live in an apartment without so much as a balcony, so growing my own is out of the question.  All of this means that the farmers' market is like my Disneyland.  A week ago Saturday I went ahead and partook of all sorts of farmers' market goodies (a full description of my farmers' market escapades that day can be found here: http://www.gather.com/viewArticle.jsp?articleId=281474977083246).  Briefly, my haul included two kinds of tomatoes, peppers, green beans, two kinds of peaches, nectarines, melon, avocados, salad greens, an artichoke, lemons, lemon cucumbers, basil, a bunch of flowers, and probably other goodies I've since forgotten, but surely enjoyed thoroughly.  Given all of that, I'm having trouble figuring out what posessed me to then buy half of the produce aisle at the grocery store two days later. 

Intending to pick up a couple of non-farmers market essentials, I walked out an hour (and a good-sized grocery bill) later with zucchini, figs, apricots, apples, potatoes, blueberries, spinach and romaine, in addition to my other groceries.  Walking to my car I was thinking two thoughts.  1. I am not to be trusted, and 2. Dear god, what am I going to do with all of this??

I am an enthusiastic fan of good salads, and since I had about 50 pounds of perishable produce, a salad seemed like a good place to start.  As I put away groceries I kept out fun salad items, and they led me to what I'm dubbing a Rainbow Salad (If you make it you will know exactly what I'm talking about), although the runner-up name was the "I am not to be trusted". 

Few cups of baby spinach, washed and dried

1 pink lady or similar apple, cored and chopped into bite sized pieces

1-2 generous handfuls of washed fresh blueberries

4-5 Mission figs, washed and chopped into bite sized pieces

1 ripe avocado, seeded, peeled and chopped into bite-sized pieces

1 handful of dried apricots, chopped

1 handful dried cranberries

1 handful toasted pecan pieces

healthy sprinkle of gorgonzola cheese

fruity salad dressing or balsamic vinaigrette (I used Champagne Pear Vinaigrette with Gorgonzola from Trader Joe's)

Place all of the ingredients in a large mixing bowl and toss with the dressing.  This makes about 2-3 servings--in my case, one large dinner salad and a smaller breakfast salad for the next morning.  Not too shabby, but, then again, with avocado and gorgonzola both involved, how can you really go wrong?