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Fridge door salad
Everything you have in the fridge thrown into a salad for a delicious and easy meal.
YIELDS
6
TO
8
Ingredients
- 1/4 cup (60ml) cider vinegar
- 1 lemon, juiced
- 1 1/2 teaspoons Dijon mustard
- 1/3 cup (85ml) extra virgin olive oil
- 1–2 tablespoons prepared pesto, olive tapenade, or bomba, optional
- 1–2 tablespoons mayonnaise, optional
- Kosher salt and black pepper, to season
Salad
- 3–4 cups (750ml¬–1L) cooked grains, such as pasta, cous cous, quinoa, or wheat berries
- 2 cups (500ml) chopped vegetables, such as cucumber, tomatoes, bell peppers, or red onion
- 1–2 cups (250–500ml) diced cured or pickled vegetables, such as sundried tomatoes, artichokes, olives, or pickles
- 1–2 handfuls fresh fine herbs, such as basil, parsley, or chives, roughly chopped
- 1–2 handfuls tender greens
- 1 cup (150g) crumbled or cubed cheese
Directions
Dressing
- Whisk together the vinegar, lemon juice, mustard, and oil in a medium bowl. Whisk in optional add-ins such as pesto, tapenade, or bomba for extra flavour and/or mayonnaise for extra creaminess, and season with salt and pepper. Set aside.
Salad
- Add the cooked grains to a large bowl along with the chopped vegetables and cured or pickled veg. Stir through the herbs and greens and scatter with the cheese. Dress as desired, adding another drizzle of extra virgin olive oil or even some sundried tomato oil, if needed.
- Serve immediately or transfer to a container and store in the fridge for up to five days. Enjoy!
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