The base of this was spinach, next layered on was 1/4 cup of cold Lundberg Rice and a 1/4 cup great northern beans. Now while I was layering I had in a sauté 5 white mushrooms, quartered, and 5 stalks of asparagus halved. They were cooking in a little bit of EVOO, salt, pepper and garlic powder.
For the dressing I used the delicious asparagus yogurt puree that I made earlier in the week. This salad was quick, delicious, healthy and loaded with protein and fiber. Excellent!
Running and Laughing through the Garden State
foodies and fitness addicts are one in the same
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