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Chicken Pot Pie and Honey Mustard Spinach Salad


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  • Author: Living the Gourmet
  • Total Time: 30 minutes
  • Yield: 1-3 1x

Ingredients

Units Scale
  • 3 Blake’s All Natural Frozen Dinners: Chicken Pot Pie

For the Spinach Salad:

  • Fresh baby spinach 4 - 5 cups
  • 1 quart button mushrooms - sliced
  • 1/4 head of red cabbage - sliced thin
  • 1 red onion - sliced thin
  • 1/2 cup of walnuts - chopped
  • Blue cheese and cherry tomatoes for garnish

Honey Mustard Dressing:

  • 1/4 cup of honey
  • 2 tbs. mustard
  • 2 tbs. lemon juice
  • 3 - 4 tbs. apple cider vinegar
  • 1/4 cup of olive oil
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 clove of garlic chopped

Instructions

For the pot pie(s):

  1. Prepare as directed.

For the spinach salad:

  1. Combine all of the ingredients for the salad in a large bowl and toss.

for the honey mustard dressing:

  1. Combine all of the ingredients for the dressing in a bowl and mix. Serve over salad.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
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