Contributed By Courtney Horan, Author of Sweet Tooth Sweet Life
I wouldn’t have thought that any lunch creation I came up with could have topped today’s breakfast…but it surely held up as a strong contender!
Roasted Veggie & Wheatberry Salad
-1/2 cup cooked wheatberries
-3/4-1 cup roasted veggies (oh, how I love leftovers!)
-1 wedge The Laughing Cow Light Swiss Cheese
-drizzle of light balsamic vinaigrette dressing
-fresh basil leaves
To make the salad, I simply threw everything in a bowl, heated it in the microwave for about a minute, stirred everything up to get the cheese evenly distributed, and topped it with fresh torn basil leaves. Everything was ready in less than 5 minutes, start to finish, and it was totally delicious to boot! The flavors of the veggies have gotten even better as they sit, and the creaminess of the cheese throughout just brought the whole dish together perfectly.
Good thing I still have more leftover veggies!