This tastes phenomenal! Yes, it’s that good! The zesty lime vinaigrette really perks up this salad made mostly from vegetable leftovers and fresh lettuce. If you don’t have the same vegetables, simply use what’s available, or in season. I love that it saves food from wasting, and makes a very quick salad with different colors of healthy foods. You might want to double the dressing recipe so you have some ready to use again within the week.

Garden Salad From Vegetable Leftovers with Zesty Lime Vinaigrette

 

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Prep time

15 mins

Total time

15 mins

 

This salad makes easy use of your vegetable leftovers!

Author: Linda Davis

Recipe type: Salad

Cuisine: Californian

Serves:: 4 Makes: ⅓ Cup dressing

Ingredients:

• Dressing ingredients:
• ¼ C Extra virgin olive oil
• 2 T Fresh lime juice + lime wedges to garnish salad if desired (about 3 limes)
• 1 t Maille brand Original Dijon Mustard
• ½ t Garlic powder
• ¼ t Ground cumin
• ¼ t Kosher sea salt
• ¼ t Freshly ground black pepper
• Salad ingredients-
• 1 head Red leaf lettuce, torn, about 4 cups
• 2 C Orange cherry tomatoes, halved
• 1 C 365 brand Barley and Green Lentils or, Pre-cooked whole Grain
• 1 C Corn kernels, cooked
• 1 C Edamame, cooked
• 1 C Baby Beets, cooked
• ¼ C Raw Cashews, chopped coarsely, to garnish

Directions:

1. Combine salad dressing ingredients into a small jar with a tight fitting lid.
2. Shake to combine well.
3. Refrigerate, covered, until needed.
4. Can be made in advance to allow flavors to intensify, if desired.
5. Into a large serving bowl, place torn lettuce.
6. Arrange and top with halved tomatoes, grain, and chilled leftover vegetables in wedge shaped sections.
7. Drizzle all of dressing over salad.
8. Gently toss.
9. Garnish with cashews and lime wedges to be squeezed onto salad before serving, if desired.
10. Serve immediately.

3.5.3208