Lately, I've been really into making salads that get better the longer they sit in the fridge. I like to think of them as "Second Day Salads". Usually made with a grain, bean, or pasta base instead of greens, they are hearty enough to hold up overnight and actually soak up more flavor from the vinaigrette the longer they sit.Make a couple over the weekend and you'll have lunch all week!
I found this recipe on 101 Cookbooks, which I find to be a gorgeous blog. The photography alone makes my mouth water.
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