Rice, Bean & Asparagus Salad

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!

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  1. Day 3 – No Meat | Food & Fitness

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Running and Laughing through the Golden State

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