Leftover Veggie Salad
Summary
| Yield | |
|---|---|
| Prep Time | 1 hour |
| Recipes | Salads |
Description
Ingredients
- Vinaigrette, either <a href="http://www.thenewhomemaker.com/favoritevinaigrette">homemade </a> or store-bought
- Fresh vegetables for crunch, such as chopped celery, sprouts, shredded or chopped carrots or radishes, sliced green onions
- Leftover veggies like broccoli, cauliflower, carrots, chunks of potato, green beans--as long as they're not overdone
- Vinaigrette, either <a href="http://www.thenewhomemaker.com/favoritevinaigrette">homemade </a> or store-bought
- Fresh vegetables for crunch, such as chopped celery, sprouts, shredded or chopped carrots or radishes, sliced green onions
- Leftover veggies like broccoli, cauliflower, carrots, chunks of potato, green beans--as long as they're not overdone
Instructions
Cut all the veggies to bite-sized pieces. Combine in a bowl. Pour a little vinaigrette over the top, mix to coat, taste. Season with salt and pepper, add a little more vinaigrette if you didn't get everything gently-coated. Stick it in the fridge for at least an hour for the flavors to marry. Yummy and nearly "free." 
Notes
A good use for crisply cooked leftover veggies of all kinds. Save even a few pieces for salad--it'll add up in a couple of days!
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