Monday, June 3, 2013
Monday's Super Simple Salad...
This evening, I decided to use up the rest of the chicken we had for dinner last night, so I diced it up and then prepared the salad. I cut up a big head of romaine lettuce, thinly sliced 2 small carrots, sliced some mini San Marzano tomatoes, diced some sharp cheddar cheese and then placed all of it in big dinner-sized bowls. Hubby topped his with some crumbled leftover bacon from yesterday's brunch as well as Kalamata olives. I made a very simple vinaigrette using avocado oil, a splash of pomegranate infused red wine vinegar, a pinch of Celtic sea salt and lots of freshly ground black pepper. It was a super simple summer dinner that allowed us to use up our leftovers in a completely different way...there's more than one way to "skin a chicken"...LOL...literally! I snapped a few photos to share below. Enjoy!