Submitted by Daphne Bertholf, Georgetown Rec Club Sunday Women C1
| 8 | cups chopped spinach |
| 1 | cup cherry or pear tomatoes, halved |
| 1/2 | cup of corn (frozen, canned or cut off the cob), thawed if frozen |
| 1 1/2 | cups cooked chicken, chopped |
| 1 | large avocado, sliced |
| 1/3 | cup crumbled goat or feta cheese |
| 1/4 | cup toasted pine nuts |
Dressing
| 3 | Tbsp. white vinegar |
| 2 | Tbsp. extra virgin olive oil |
| 1 | Tbsp. Dijon mustard |
| salt and freshly ground black pepper to taste |
Place spinach in a large salad bowl. Add remaining salad ingredients. In a small bowl, whisk together dressing ingredients. Pour desired amount over salad and toss. Double recipe for a match.
