As it heats up here in the lovely PNW, it’s hard to think about turning on the oven. We typically grill or do cold lunches and dinners. This is one of our favorite ways to eat healthy during hot days, as well as clean out our fridge of “everything but the kitchen sink” - hence the name of this salad coined by my mom when I was little as a way to eat all of our leftovers before she went grocery shopping!
I always start with a big helping of my favorite greens, such a baby spinach, kale, arugula, or any greens I have in the crisper. We had some leftover grilled chicken, so I diced that up. Then I literally took everything from our veggie drawer and started chopping — peppers, cherry tomatoes, baby Bella mushrooms, red onion, avocado, English cucumber, and snap peas. You could also add leftover pasta, grilled veggies, steak, seafood, pork, tofu, or anything that sounds good on a salad. I topped this with crumbled feta (thanks to the jumbo tub from Costco), leftover quinoa and walnuts. For a simple dressing, I used 1 T of my favorite EVOO and a drizzle of balsamic glaze. Salt and pepper to taste and viola! You are ready to go!
Stay cool, beautiful mamas!