 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 7 1/8 | leaves | Spinach | 1/4 | cup cherry tomatoes | Tomatoes | 1/4 | ear, small (5-1/2" to 6-1/2" long) | corn kernels | 1/4 | whole | avocado | 1/3 | cup, crumbled | feta cheese, herb and garlic | 2/3 | thigh, bone and skin removed | 1 C chicken, cooked and chopped | 1/3 | ounce | pine nuts toasted | 3/4 | tablespoon | white wine vinegar | 3/4 | tablespoon | white wine vinegar | 1/2 | tablespoon | olive oil, extra virgin | 1/3 | tablespoon | Prepared yellow or Dijon mustard | 1/3 | tablespoon | Prepared yellow or Dijon mustard |
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Steps
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Sequence
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Step
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| 1 | Place spinach in a large salad bowl. Add remaining salad ingredients. | 2 | In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time - as much dressing as you desire). |
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