Salad à la Fridge

22 Jan

It’s Saturday and we’ve had a pretty busy week. I was only able to cook a few times and noticed a growing collection of various food items in the fridge. Sometimes I can get creative and whip up a savory meal together by using them but when I’m alone it stays simple. So for lunch today, I made what I like to call “salad à la fridge.”  It’s basically taking what you already have in the fridge and creating a one-of-a-kind salad. You’ll be surprised at all the possibilities and how satisfying they can turn out. Today’s was especially delicious!

Measurements aren’t crucial here so add or take away as much as your heart desires.

my Salad à la Fridge:

  • red leaf lettuce- torn
  • baby arugula
  • hard-boiled egg- sliced
  • garbanzo beans- from a can rinsed & drained
  • baby heirloom tomatoes- sliced in half
  • dry salami- cut into smaller pieces
  • mozarella- sliced w/ a knife & torn by hand into bite size pieces
  • white button mushroom- sliced
  • baby carrots- sliced thin
  • fresh ground black pepper
  • avocado- cubed. I initially put it on the side thinking it would be too much. It’s never too much. Soooo much better in the salad accompanied by all of its friends.
  • vinaigrette- I used an adapted version of my MIL’s lime vinaigrette. *drool* ::Recipe soon to follow!::

For the “extra dressing” lovers: Add a small drizzle of balsamic vinegar + some extra virgin olive oil in addition to your choice of vinaigrette.

You can also add scallions & grated parmesan cheese. Toss everything together & serve with a chunk of warm baguette. Voila! A Salad à la Fridge is born.


… my favorite part of a salad; the bottom where everything has been soaked in the dressing. Mmmm mmmm!


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