Ever notice how you accumulated little bits and pieces of vegetables in your crisper drawer sometimes? Rather than let them rot so you can justify tossing them out, make a chopped salad!
I love chopped salads. They are so healthy for us and taste so good. Plus, they are super simple to make. The other day I made one with all my little leftovers and cleaned out my crisper drawer quite nicely in the process.
This is what I put into mine:
· The end of a cucumber
· A handful of grape tomatoes, sliced in half
· A handful of baby carrots, sliced in ½ inch pieces
· The last third of a bag of broccoli florets
· A handful of black olives
· About a dozen green olives
· 3 sliced pepperoncini peppers
· 2 slices of yellow onion diced and rinsed in cold water
All items just rattling around in the crisper waiting to be rescued. I tossed it all with my homemade Italian dressing and let it marinate until lunchtime. So good and unfortunately no leftovers to enjoy later.
This salad is a wonderful dish to take to a potluck as it holds up so well. You could also add in leftover pasta and some Feta cheese too if you had it.
Tip: Rinse your onion in cold water and drain to remove the heat and bite when adding to a raw salad. You are left with a sweet oniony flavor and no bad breath or aftertaste to contend with later.