March 18, 2011

Three Things: Better-than-Leftovers Salads

Sometime between high school and semi-adulthood, leftovers evolved from reheated food I dreaded to a delicious meal that required no work and no payment. A meal on round two earns all the better name for itself with a bit of reinvention. What's easier than throwing leftovers into a salad, especially when their taste triumphs their original incarnation? (Note: this idea might not work as well for meatloaf.)

Salty Salmon and Potato Salad

The Leftovers: salmon, roasted potatoes
The Additions: salad greens
The Dressing: capers, dill, red wine vinegar, olive oil

Crunchy Chicken Couscous Salad

The Leftovers: Chicken and couscous (or rice)
The Additions: chopped green pepper, green onion, shredded carrot, dried cranberries, sliced almonds
The Dressing: olive oil and red wine vinegar

Barbecue Salad

The Leftovers: barbecue pork (or chicken)
The Additions: tomatoes, corn, black beans, tortilla chips (all from the pantry!)
The Dressing: the avocado vinaigrette that inspired the salad

1 comment:

  1. What a great idea! I need to start being more creative about blending hodgepodge leftovers into tasty seconds. Maybe I'll start with your barbecue salad soon...


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