Fridge Salad
Dave recently “celebrated” a birthday, and while we are well past buying each other gifts, I did decide to make a nice dinner. Spinach & Kale Bites (Trader Joe’s) for appetizers, Orange-Glazed Salmon with Olive Quinoa (recipe pinned on my Cooking Light board) for the main dish, sautéed brussels sprouts as a side, and Mango Sorbet (Trader Joe’s) which substituted for birthday cake.
While I might make some modifications to an existing recipe, I don’t usually come up with my own recipes. The only time I do is when it is lunch time, and I peer into the fridge and the pickings are slim.
For lunch the next day, a small piece of leftover salmon and some quinoa didn’t look too appealing on their own.
So I came up with this:
Fridge Salad
- Leftover salmon (subs: steak, chicken, canned tuna, tofu, hard-boiled egg)
- Leftover quinoa (subs: rice, orzo, Israeli couscous, other small pasta)
- Snow peas (subs: most any other vegetable)
- Lettuce (subs: spinach, arugula, or kale I suppose)
- Feta (subs: any cheese you like)
- Tomatoes
- Olives (optional, but really good)
- What ever else is in the fridge that you think might be good and needs to be used up
- Fresh lemon juice, olive oil, salt, and pepper for dressing
Mix all together.
So good.
I have trouble with portion control when it comes to food I really like, so it worked out that I only made enough for one.
