Leftovers Salad

Make a basic salad with your favorite greens and veggies. The darker the greens, the better. I love spinach and kale, and red cabbage for color and texture.
After the basic salad is made, don't be afraid to add some appropriate leftovers to it. I have at times added steamed beans or asparagus, cut up; any steamed veggies from last nights' dinner; black beans, grilled sweet corn cut from the cob; cut up grilled meats such as chicken or steak; pasta; little bits of fruit like blueberries and raspberries -- you want to use them up, not let them go bad. Just make sure your leftovers are still fresh and good to eat. You'll end up with a large flavorful salad for lunch or dinner. Always good with a light sesame or vinaigrette dressing. My husband always uses too much dressing, so now he tells me to add it for him. I always say dressing isn't needed if you have a lot of flavor in your salad already.

If you cut up the leftovers as you're putting them away after a meal, they'll be ready to add to your salad.
Keep in mind, the nutrition values will change depending what you add to your salad.

Just toss together the ingredients you have chosen. Add fresh ground pepper and other seasonings if you wish, in place of dressing.

Serving Size: Makes a large bowl of salad for yourself or to share. It all depends on what you add.