Sunday, April 11, 2010
Laura writes, "I keep a never-ending jar of mixed sprouts (quinoa, red lentils, brown lentils, mung beans, chick peas) going pretty much all the time. It makes it so easy to make a healthy and filling lunch. This particular salad had a bit of red cabbage, a few spoons of left over Israeli couscous, and half of a chopped tomato. I topped it with a spritz of olive oil and a few shakes of balsamic vinegar. Yum!"
Visit Food From a Former Fat Girl for the recipe!