Saturday, May 15, 2010

Leftovers Chop Chop Salad

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2 cups mesclun lettuce
1/8 cup broccoli
1/8 cup green beans
1/2 tomato
1/2 avocado
1/4 red pepper
1/8 cup feta cheese
sprinkle pine nuts
sprinkle pecans
5 Kalamata olives
2 filets anchovies 

1. Combine mesclun, broccoli, green beans, tomato, avocado, and red pepper and chop finely.
2. Chop pine nuts and pecans separately and sprinkle on top. Add feta and olives.
3. Toss with DIY vinaigrette.
4. Place anchovies atop and serve. 

Without DIY Vinaigrette

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