My go-to recipe when I’m tired or don’t even have 30 minutes to make dinner is a farmer’s salad, so named because I throw everything that grows into it! If you want something heavier, check out my recipe for chicken stew with carrots or browse my dinner recipe page.
I make a filling meal out of salad by adding plenty of protein (garbanzo beans, leftover meat cut up, rinsed black beans), and pair my salads with toast, a roll, or a warm tortilla. These salads make great use of leftovers, which is one way to save money in the kitchen. Here are four combinations I like.
Bonus: If you have pizza dough on hand (Trader Joe’s and other stores sell uncooked balls of dough), cook it as you normally would to make pizza but without any toppings. Instead, brush the surface very lightly with olive oil. Warm slices of plain pizza dough are excellent with salad.
Salad No. 1.
Leftover beef, sliced into strips
Roasted red peppers
Thin slices of Parmesan cheese
Salad No. 2
Mesclun and arugula mix
Goat cheese, crumbled
Garbanzo or black beans, rinsed
Diced zucchini or yellow squash
Red or green peppers
Raspberry vinaigrette, honey mustard or your favorite dressing
Salad No. 3
Romaine, mesclun, or butter lettuce
Dried cranberries or raisins
Blue cheese, crumbled
Red onions, raw or sauteed
Leftover chicken, cut into chunks
Creamy dressing like Ranch or blue cheese
Salad No. 4
Boiled egg, sliced
Sauteed red onions
Feta cheese, crumbled
Walnuts, plain or cooked in 1 teaspoon each of butter and brown sugar
Leftover chicken, if you have it
What do you add to salad to take it beyond an appetizer?
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