This is my first post from my iPad, and an iPad 1 at that. So if you notice anything quirky, that would be the reason! I’m learning as I go! It’s all fun, though 🙂
My friend, Arlene, and I found ourselves with some delicious leftover roasted potato wedges and steamed green beans and asparagus. We gave ourselves a creative recipe challenge and decided to turn them into a salad using whatever else we could find in the refrigerator. This is what we combined:
Roasted potato wedges, cut in thirds
Crisp steamed green beans, rustic chop (Arlene defines her rustic chop as varying lengths to add visual interest)
Crisp steamed asparagus, rustic chop
Red and yellow bell pepper,diced
Roasted red beets, diced
Red onion slivers
Kalamata olives, halved and pitted
Marinated artichoke hearts, quartered
Jumbo green olives, sliced
Feta cheese crumbles
Greek salad dressing – we used Ken’s Steakhouse Greek dressing
We simply tossed it all together and placed in a serving bowl, topped with more cheese crumbles and refrigerated to marinate the flavors.
How creative can you get this summer with your leftovers?