We had a lot of leftovers from various Thanksgiving dinners. As I was meandering through our refrigerator for ingredients for roommate dinner, I stumbled upon some leftover roasted potatoes. I re-tossed them in a bit of olive oil, added some spices, and made them into a delicious side salad. Easy, and so far from wasteful.
roasted potato salad:
5 cups spinach
Two cups roasted potatoes
chopped carrots
chopped celery
chopped onion
chopped cucumbers
Sesame soy vinaigrette from Trader Joes
Divide all the ingredients, except potatoes, evenly among five salad bowls. Broil the potatoes until golden and crispy. Evenly distribute among salads. Drizzle each salad with sesame soy dressing, or dressing of choice. This makes a great side salad. Add chicken or beans for extra protein.
No comments:
Post a Comment