Week 17

Warmer weather has me in the mood for salads. Todays recipe was Roasted Red Peppers and Cauliflower with Caper Vinaigrette. If you’ve already looked at my picture, you probably noticed I added some items to make this salad a main course meal. I blame the marathon training; I just need more protein! Hence, I added chicken and quinoa. I thought the salad turned out nicely, especially with my additions. However, Dan felt the vinaigrette had too much lemon. I would make this recipe again, but next time I’ll experiment with the dressing.


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