Everything But the Kitchen Sink Salad - ★Cooking Recipes★

This is truly the ultimate leftover salad. Follow the recipe below or use whatever ingredients are lying around in your fridge. This is a great way to use up vegetables that are starting to turn. Throw anything you want in there to make an array of textures and colours like nuts, seeds, chicken, beans, fruit and of course lots and lots of veggies.

Courtesy of Tamara Green of The Living Kitchen.
Directions for: Everything But the Kitchen Sink Salad

Ingredients

head Romaine lettuce, chopped

cup kale, chopped

2 carrots, peeled into ribbons

3 radishes, sliced thinly

2 stalks celery, chopped

cucumber, sliced into half moons

cup blueberries

1 cup cooked chickpeas

cup walnuts

2 Tbsp pumpkin seeds

cup feta, crumbled

1 Tbsp extra virgin olive oil

lemon, squeezed

pinch sea salt

Directions

1. Wash, dry and chop the Romaine and kale and put them into a big bowl. Peel the carrots into ribbons, slice the radishes and chop the celery and cucumber. Toss the rest of the veggies and blueberries into the bowl.

2. Add in the chickpeas, walnuts, pumpkin seeds and feta.

3. Keep this in a sealed tight bowl in the fridge so its ready to grab whenever you need it.

4. Dress it as you go with 1 Tablespoon of extra virgin olive oil, lemon squeezed and a pinch of sea salt.

See more: Berries, Healthy, Lunch, Nuts, Quick and Easy, Salad, Vegetables