As I first wrote about last week, Sunday night dinner in our house usually means leftovers. I love using up what’s left in the refrigerator and the great thing about a big salad is that you don’t need a lot of each individual ingredient (half a chicken breast goes much farther in a tossed salad than as dinner for 2). Pair with crusty wholegrain bread and a glass of Rose (for the grown ups!).
Organic rotisserie chicken
Three bean salad (white beans, kidney beans, chickpeas, cucumber); leftover from weekend bbq
Marinated beet salad (beets, onions, white vinegar); also leftover from bbq
Red leaf lettuce
Almonds, toasted and crushed
Manchego cheese, shaved
Dressed with olive oil and balsamic vinegar.