Saturday, January 14, 2017

Sunday Salad

1 bunch parsley, chopped
1 cup cooked brown rice
1 can chickpeas, rinsed, tossed with olive oil, toasted under broiler
Pecans or pistachios
Feta cheese, crumbled
Strawberries, chopped
3 marinated artichoke hearts, chopped
1 avocado, chopped
½ red onion, chopped

2 T strawberry balsamic vinegar
3 T basil infused olive oil

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