In these harried days when no one is composed, make a composed salad out of leftovers and what you have in your fridge. Starting with a bed of romaine, I put some egg salad, corn and diced asparagus stems, edamame, new potatoes, and tomatoes on top. It was dressed with a low-fat vinaigrette. Some of the components were warm and others at room temperature. I had made similar salads starring tuna salad or chickpea purée for lunch and I figured a slightly hardier one could work for dinner.
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