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!