INGREDIENTS
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Basil Vinaigrette
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2 cups fresh basil, packed
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2 tablespoons roasted garlic
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1 tablespoon Champagne vinegar
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1/2 teaspoon coarse salt
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1/4 cup olive oil
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Whole Grain
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1 cup barley
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1 cup spelt
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6 cups vegetable stock
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Vegetables
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1 large zucchini
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1 red bell pepper
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1 large yellow squash
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1 red onion
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2 tablespoons canola oil
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Coarse salt, freshly ground black pepper, to taste
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1 small heart of romaine, chopped
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1/2 small head iceberg, cored and chopped
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14-ounce bag spring lettuce mix