I’ve always thought the expression “Kill two birds with one stone” was peculiar. I have never wanted to kill one bird, much less two, but the concept of achieving two different objectives with one batch of work certainly gets a thumbs-up from me! This salad oozes nutrition and provides a way for you to empty your vegetable bins of produce before it goes to waste.
Ingredients:
The ingredients are all optional. The goal is to use what you have. I’ve been known to even leave out the salad greens when I didn’t have any on hand and feast on just a melange of carefully chopped cold vegetables. (If you got stuck on the “melange” part, it just means mixture, blend; medley (especially of things that would not ordinarily be grouped together), according to my Babylon software, which I couldn’t do without.) So, I’m not going to tell you what to put in, since I don’t know what’s lurking in your refrigerator or cabinets, but here is a list of items that often end up in mine (and thus become part of this salad).
- salad greens
- hardboiled eggs, sliced, diced, or put through a ricer
- fresh mushrooms
- yellow squash
- zucchini
- crispy fried shallots (from the Asian market — they aren’t breaded)
- granny smith apple
- cucumbers
- peppers
- crumbled bacon
- cheese (feta, goat cheese, bleu cheese, cheddar, monterrey jack)
- salami strips
- onions (red, green, or yellow)
- red cabbage
- chopped nuts (especially my 5-spice nuts, made with a little Cayenne pepper added)
- tomatoes
- avocado
Directions:
Dice, slice, chop, tear, dress (with your favorite dressing), toss, serve. After dinner, admire your roomier refrigerator.
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