Thanks, Heather! The modifications we discussed were FABULOUS! If you try the changes, you'll have to let me know what you think!
Salad:
1 lb. Pasta, cooked al dente, drain, rinse in cold water
3 C cooked chopped chicken
5 oz fresh spinach, shredded
1 C black olives, chopped in 1/4’s
4 oz. Feta cheese, crumbled
3 cups diced tomatoes (grape tomatoes, YUM!)
3/4 C monterrey jack cheese, shredded
Dressing:
3 tsp Dijon mustard
3/4 C olive oil
3/4 C vinegar
3/4 tsp black pepper
3 tsp honey
1.5-2 clove garlic, minced
Blend dressing ingredients. Pour over mixed salad. Refrigerate 30-60 minutes before serving.
