No, this recipe is not made from garbage. However, the variety of ingredients and ways in which you can customize this recipe make it a trashy meal.
Behold, the garbage bowl salad, where any and every ingredient is acceptable! Yes, I eat this salad out of a large mixing bowl because it is so big and satisfying.
This salad is good way to use up whatever is left in your refrigerator. Not to mention, it is an excellent way to devour a couple of servings of veggies and takes about 5 minutes to make.
Some foods always find their way into this recipe, but the salad is essentially different every time I make it.
With that said, here is last night’s hodgepodge.
Garbage Bowl Salad
Serves one person
- 1/4 cup matchstick carrots
- 1/4 cup broccoli slaw
- 2 cups romaine lettuce (or whatever type of lettuce you like)
- 1/4 cup chickpeas (garbanzos)
- 1/4 cup mixture of red and green peppers
- 1/4 cup peas
- 1 slice of deli cheese (any kind)
- 3 slices lean deli meat (tastes best with turkey, ham or chicken; Boar’s Head EverRoast chicken is one of my favorite kinds)
- Pickle slices
- Banana peppers
- 2 1/2 tablespoons any dressing (this time I used Bolthouse Farms’ Honey Mustard yogurt dressing, which is only 45 calories for 2 tablespoons!)
- 2 tablespoons of real, fresh salsa (like pico de gallo; NOT jarred)
- Cut the peppers and throw into a large bowl.
- Gather the other ingredients and put them in the bowl.
- Add the dressing, and toss the salad.
If you like sweet, fruity salads every once in a while, try adding sliced strawberries, sliced almonds, raisins and chunks of Granny Smith apples. Also, omit the salsa. You can keep the honey mustard dressing, but I find that any raspberry vinaigrette or Wishbone’s Superfruit Berry Vinaigrette tastes best.
Comments are always welcome, so let me know if you have any suggestions for or different versions of this salad.
Until next time,