Name: Chicken Pot Pie and Honey Mustard Spinach Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 Blake’s All Natural Frozen Dinners: Chicken Pot Pie; 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; 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

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

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Instructions

For the pot pie(s):

Prepare as directed.

For the spinach salad:

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

for the honey mustard dressing:

Combine all of the ingredients for the dressing in a bowl and mix. Serve over salad.

Prep Time: 10 minutes
Cook Time: 20 minutes