SALAD:
8 cups romain lettuce
1 cup halved cherry tomatoes
1/2 cup corn
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/2 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts
DRESSING:
3 Tbsp. white wine vinegar
2 Tbsp. extra-virgin olive oil
1 Tbsp. Dijon mustard
salt and freshly ground black pepper, to taste
Instructions:
Place chopped Romain in a large salad bowl. Add remaining salad ingredients.
In a small bowl, whisk together the dressing ingredients.
When ready to eat, pour dressing over the salad, a little at a time until desired amount has been reached.
Toss salad to coat evenly.
Enjoy!
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