The nice thing about cooking for an army for the houseparty last weekend is that I don't really need to cook this week. I just need to repurpose all the leftovers. And thus we come to lunch.
This particular salad joins four different sets of leftovers -- spiral sliced ham, salad greens, broccoli garlic salad, and antipasto platter.
First things first, proper storage of the salad leftovers defines how long they last. We put the greens into a ziploc bag and carefully squeezed out all air. The tomatoes had been served separately, and we put them into a separate bag, then tucked it into the first so they didn't get misplaced.
Last night I put the greens and tomatoes into a large container for work.
Over the top I layered several slices of spiral sliced ham. I love spiral sliced hams -- I've got the bone saved for split pea sludge next week, and I've still got potatoes I can scallop. And my kids love it, as do I.
So, we've got greens and protein, but we're still pretty bland. Next thing I raided was the broccoli garlic salad. This is a simple salad -- take the leftover broccoli cuts and put them into a tupperware container. Sprinkle lightly with olive oil and add a healthy amount of chopped garlic. Salt and pepper to taste, then let marinate. The longer it marinates, the more yummy it gets. So I added some of that over the top of the rest.
Finally, I hit the antipasto platter. Grabbed roasted red peppers and artichoke hearts, both of which had originally been packed in water so neither is very oily.
Salad complete, I dressed it simply with olive oil (very little) and balsamic vinegar (lots -- I like vinegary salad dressings). As I'm eating, I can see I should have sprinkled on some garlic salt, but that's the only thing missing. Or perhaps some freshly grated parmesan cheese.
In Summary...
Mixed baby greens with spinach
Smattering of chopped cucumber
Tomatoes
Spiral sliced ham
Artichoke hearts
Roasted red peppers
Broccoli garlic salad
EVO, balsamic, garlic salt, parmesan