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Ingredients
US|METRIC
2 SERVINGS
- 1 tsp. spicy brown mustard
- 1 Tbsp. lemon juice (fresh squeezed)
- 1 Tbsp. apple cider vinegar
- 1 1/2 tsp. brown sugar
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 large garlic clove (pressed or minced)
- 1/2 tsp. italian seasoning
- 1/3 cup extra-virgin olive oil
- olive oil (Combine everything except, in a bowl or a 2 c measuring cup. Mix well., I use the measuring cup because it is easy to pour when it is finished.)
- olive oil
- vinegar
- dressing (We used all the, but you may have a lighter hand than we do.)
- 4 cornbread (x6" square of, cut into big cubes, Bake these in 1 T olive oil in a 300 oven for about 20 minutes until they dry out and become croutons. Stir occasionally and don't let them burn)
- 3 1/2 cups greens (I used spinach and arugula)
- 1 cup roasted chicken (shredded, I use deli chicken if I don't have leftovers)
- 10 tomatoes (baby, quartered or halved)
- 2 tsp. dates (shopped, or golden raisins)
- 1/2 avocado (cubed)
- 1/2 cup sliced almonds
- 2 oz. goat cheese
- 2 green onions (sliced thin)
- 1/3 cup corn (drained, or fresh if you have it)
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