Clean Out the Fridge Salad "Template"
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 6 cups mixed salad greens, washed and roughly chopped
  • 1 cup leafy herbs, leaves only or leaves and stems roughly chopped (such as cilantro, parsley, basil)
  • 2 cups leftover or blanched vegetables such as green beans, green peas, snow peas, or carrots (see Notes)
  • AND/OR: 2 cups fresh vegetables such as grated carrot, sliced or grated zucchini, sliced or grated yellow squash, sliced or diced radishes, diced celery, finely diced celery root
  • 1/4 cup dried fruit (cranberries, cherries, chopped figs or dates, or other)
  • 2 hardboiled eggs, sliced or cubed
  • 1 avocado, cubed
  • 3 ounces (about 1/3 cup) cooked or smoked meat or fish (flaked tuna, flaked salmon, crumbled bacon, or cubed beef, pork, chicken or other)
  • 4 tablespoons nuts (pecans, slivered almonds, chopped walnuts, or other) toasted 10 minutes at 300 degrees
  • Salad dressing: 2 tablespoons bottled dressing, or homemade vinaigrette: Place 1 tablespoon vinegar or lemon juice in a small container. Mix in 2 teaspoons dried or 1 tablespoon fresh chopped herbs and a pinch of salt. Optional additions: 5 finely chopped oil-cured olives or 1 finely chopped sun-dried tomato. Then add 2 tablespoons olive oil, whisking with a fork until emulsified.
Instructions
  1. Divide all ingredients between two large salad bowls as follows: Place greens and leafy herbs in bowls and toss gently to combine.
  2. Layer on blanched vegetables, fresh vegetables, and dried fruit.
  3. Place eggs, avocado, and meat or fish in separate areas on top of other ingredients.
  4. Drizzle with dressing and sprinkle on nuts.
Note
To make tougher vegetables easier to eat in a salad, cut them into bite-sized pieces (cut carrots into “matchsticks”) and then blanch. To blanch, place in boiling water for a minute or two or until crisp-tender. Then drain and rinse with cold water.
Nutrition Information
Serving size: (approximate) Calories: 700; Fat: 50g; Saturated fat: 8g; Carbohydrates: 45g; Sugar: 9g; Sodium: 400mg; Fiber: 15g; Protein: 28g; Cholesterol: 190mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/04/23/clean-out-the-fridge-for-a-nutritious-budget-savvy-salad/