The everything-but-the-kitchen-sink spinach salad.


Last night I was too lazy/busy to cook dinner — although I REALLY wanted to make some red lentil dahl from scratch, another night methinks — so I literally took everything out of my fridge (that was edible; dangit I guess I should throw away that weird sundried tomato pesto that now more closely approximates fuzzy poop) and threw it into a bowl, and ate. And it was good. Really effing good. As long as you have a ‘base’ — in my case, it was baby spinach, but I think brown rice, lettuce, or something equally light would do the trick too — you can take the most disparate of ingredients and mix it all up into a glorious slurry of taste. Flaverz, I can haz them.


Here’s what I threw into my clean-out-your-damn-refrigerator-already salad:

-1/4 breast of leftover rosemary-lemon roasted chicken
-a few leftover roasted fingerling potatoes and cherry tomatoes
-1 cup of sprouts
-a handful of tamari almonds
-1/2 cup leftover parsley chickpea salad
-thinly sliced manchego shavings

I served this on top of a huge bed of tender baby spinach and gently tossed it with some black pepper, 1 tsp good balsamic vinegar, and 1/2 tbsp of olive oil. I enjoyed it with a couple slices (slightly stale) crusty bread and low-fat hummus from Wegmans. One of the best dinners I’ve had in a while. Ignore Round #2 of Ghetto White Paper Plate. Ahem.



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