Kitchen Sink Salad

One of the great things about this time of year is all of the fresh, delicious produce available. If you’re like me though, and end up buying more than you need, that can also lead to a lot of waste. And there’s nothing I hate more than tossing wilted lettuce and rotten peaches. So a couple weeks ago I started a new tradition–cleaning out the refrigerator on Sundays and making a big salad with whatever I have on hand. This week that meant:

Grilled chicken breast
Corn on the cob
Romaine lettuce
Cherry tomatoes
Cucumber
Carrots
Goat cheese
Raspberries (and a few strawberries)
Dressed with olive oil, balsamic vinegar and a dash of salt and pepper

And for the under 5-set, a “deconstructed” version:
Diced chicken, corn on the cob, halved cherry tomatoes, cucumber spears, and carrot sticks (served with hummus) and raspberries

Got any leftover produce tips? Please share!