BVR: Using Leftovers and Pantry Items in Salads (Info)

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Using Leftovers and Pantry Items in Salads (Info)

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 2 Salads 0 Info and Techniques

 

Amount Measure Ingredient -- Preparation Method

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- Using Leftovers & Pantry Items in Salads

 

• Cooked and raw vegetables can be the basis for a salad (think of

potato salads). Roasted peppers are a favorite; when you see them

beginning to shrivel, roast them up. Some of the best salads from North

Africa are made with cooked carrots, cooked zucchini, and cooked

eggplant. A cooked vegetable tossed with a simple vinaigrette, or simply

lemon juice, olive oil, garlic, and salt can be truly delicious. Grilled

vegetables also make good salads.

If you have bits and pieces of vegetables, such as peppers and

cucumbers, in the refrigerator, or if you have herbs that you haven't

used up, chop and combine them with grains - quick-cooking grains like

couscous, bulgur, or rice - or with canned beans. And vice versa - if

you have leftover grains or beans, toss them with a dressing.

 

• Combine foods of different textures. For example, if you are going to

make a salad of leftover beans, include something crunchy, such as

diced pepper or onion.

 

• For main-dish salads, add a high-protein item from the pantry, such

as beans or hard-boiled eggs. Pantry items can garnish, fill out, or be

the basis for a salad. The most useful are:

 

* Canned roasted peppers

* Olives (particularly imported brine-cured black olives)

* Capers

* Canned beans

* Rice, bulgur, couscous, pasta

* Parmesan cheese

* Goat cheese

* Walnuts, pecans, pine nuts

* Chipotle chiles

* Eggs

* Bread (fresh or stale, for croutons)

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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