Missed: the How-To Make a Leftover Salad Better Post (Friday Lunch)

I just couldn’t get to it yesterday, was too busy. But still really worthwhile content, so here it is: 

Say someone, let’s call this “someone” a “coworker,” offers up a take-out container of spicy Thai chicken salad, which is sort of along the lines of what you’re in the mood to eat, anyhow. 

photo-1photo-2It’s not beautiful, but it’s not wilted. Kind of smells good (spicy). And you just spent $6 on breakfast. Do you take it? Yes. Do you eat it right then and there out of that container? No! Rule no. 1 about leftover salads is you don’t eat them beyond a few hours of original prep. Rule no. 2 is, make it better. 

photoHow? By adding in fresh greens and maybe a little extra protein, to start. Also pick out any unsavory parts, such as soggy wonton noodles, or bits of lettuce that are starting to turn already. 

Combine in a fresh container (KEY), and shake. Don’t worry about the dressing; salads are perpetually overly-doused with dressing, so there will be enough on the original salad to gently flavor the additions. 



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