INGREDIENTS
1 cup
Baby peas, fresh or frozen
1 cup
Carrots
1 1/2 cups
Chicken or diced sauteed tempeh, cooked
4
Green onions
1/4 cup
Parsley, fresh fine
4 oz
Pimento
1/3 cup
Radishes, thin
1 1/2 cups
Sugar snap peas, fresh
1/2 cup
Balsamic vinegar dressing
8 oz
Pasta, gluten free
4 oz
Goat cheese