Bobbi Jo's Leftovers Salad
Recipe by: Bobbi Jo Lathan
Recipe type: Salads or Entrées
Serves: 4-6
PREP TIME
20 mins
COOK TIME
None
TOTAL TIME
20 mins
INGREDIENTS
Leftover FRESH baked Alaskan salmon (that my brother caught in Alaska one week ago. Picture is all that was left from last night’s meal…soooo good!)
Leftover fresh green beans (blanched from last night’s meal)
Leftover Yukon Gold potatoes (from the night before)
1 boiled egg, peeled and quartered (oops, I ate that for breakfast... the egg is optional)
8 cherry tomatoes (halved- from my prolific tomato plant on the porch)
1 green onion (from my garden…really easy to grow)
Spring Mix lettuces plus fresh spinach and arugula (also from my garden…my arugula is especially spicy this year!)
1 fresh carrot (curled-they’re from the farmer’s market…my carrots haven’t come up yet…which is kinda weird)
Radishes (sliced and just came up in my garden…and really hot! Yum!)
Blue Cheese (crumbled…or goat/sheep Feta cheese, crumbled, or cheese of your choice or no cheese)
Focaccia Bread:
(sliced-recipe below-leftover from last night and reheated)
Vinaigrette Dressing:
1/3 cup good olive oil
2 tablespoons Balsamic Vinegar
1 teaspoon Dijon Mustard
4 cloves fresh garlic (pressed)
5 packets of Stevia (Frankly, I like Stevia better than honey or sugar)
INSTRUCTIONS
OKAY…we’ll go down the list
1. We had leftover freshly baked salmon, but you can use leftover baked or grilled chicken breasts, sliced. Or leftover grilled sliced steak, grilled shrimp, or pan-fried scallops…the choices are endless.
2. Boil your fresh green beans for no more than 3 minutes, then immediately take them out with tongs and throw them into a bowl of ice water…not just cold, but with ice cubes. This way, they’ll retain their bright green color.
3. For dinner last night, I peeled(you can peel or not peel) and quartered some Yukon Gold potatoes. Then, all I did was put them in a long baking pan. I covered them in olive oil (rubbing with my hands), Kosher-salted and freshly ground black-peppered them, and placed them into a 350ᵒ oven until golden brown on the outside and soft enough to drive a knife through- about 20 minutes. (This is a quick and easy side dish. You can also use little red or yellow and purple potatoes)
4. You can always get a bag of fresh organic Spring Mix, which usually has spinach and arugula mixed in. Carrots can be curled with a potato peeler, or sliced, or grated. Crumbled cheese is of your choice.
5. Slice your Focaccia Bread, turn the slices on their sides, and place the slices on a baking pan. Melt a half stick of butter, add 4 cloves of fresh garlic- pressed with your garlic press (or chop it finely if you prefer), and add a sprinkle of garlic powder. Stir to blend and then spoon it onto each slice of bread, making sure each slice gets lots of fresh garlic on top. Then, bake in your 350ᵒ oven until it just starts to turn golden brown on the edges and top. (You don’t want the fresh garlic to burn) If you like, you can sprinkle a little kosher salt on top of each slice, too. Serve while still warm.
6. Vinaigrette: Throw all the ingredients into an old jelly jar, close the lid, and shake ‘til blended. Take off the lid…stick your finger on what’s left of the dressing on the inside of the lid, taste it, and if it’s too tart, add another stevia packet.
7. Believe me…it took longer to write all this than it did to make it! Enjoy!
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