Dinner Tonight: Barley, Vegetables, and Candied Nuts Salad & Whole Wheat Linguini with Pesto
The salad I made tonight is featured on the cover of the May issue of alive–and let me tell you, it tastes as good as it looks.
You can check out the recipe yourself here, but to give you an idea, it’s got beets, candied walnuts, barley, red onion, ribboned zucchini, all topped off with a balsamic vinaigrette.
Seriously though, check out the recipe–it’d be great for any occasion and your guests are sure to LOVE it!
Eat flexy, feel sexy!