Little bit of this and that…

Leftover salad

Curious name for a salad that tasted delicious

If you’re wondering whether most of the salads I make have a funny name, you’re right. But let me tell you – this isn’t intentional, most of the times I’m more interested in eating the salad that I don’t pay too much attention during the naming ceremony! Anyway, this was our dinner one Sunday night when we’d had a seafood-y lunch and wanted something just light and filling to finish off the day with. A quick inspection of the fridge told me that I had (approx):

2 cups of boiled pasta
Roughly 3/4 cup of noodles
1 cucumber, chopped
1 green capsicum, sliced
1 onion, sliced
1/2 cup of corn kernels, blanched
1/2 cup of sprouts, blanched
2 tbsp of olives, chopped
Couple of basil leaves, torn
Salt to taste
For the dressing: Mix together
2 cloves of garlic, minced
3 tbsp of olive oil
1/2 tbsp of balsamic vinegar
1 tbsp of mustard
A splash of lemon juice
And allow this to settle for at least 3 hours in the fridge. 
Mix all the veggies, noodle and pasta in a salad bowl. Pour in the dressing and toss well, now add salt to adjust seasoning. Chill for half hour and serve.

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