Using up some leftovers, dinner came from mixed spring greens, chicken breast, tomatoes, corn kernels, avocado, bacon and red onion.
Topped off with a sweet and spicy honey-mustard dressing.
- 2 tablespoons extra-virgin olive oil
- 1/3 cup honey
- 1 cloves garlic, minced
- 3 tablespoons whole grain Dijon mustard
- salt and pepper to taste
- Blend all ingredients well.
Source: Touch of Honey