The Leftover Salad

The weather here as certainly been HOT, HOT, HOT!  It is the perfect time for cool salads and things that require minimal cooking efforts.  I made a great salad AND I got to use up most of my leftovers in the process.  That’s a win/win for me.  WHOOOOOOO HOOOOOOOO!!!!!  It’s amazing what you can create with some imagination and little bits of this and little bits of that.



I added a bunch of my leftovers to a bed of chopped spinach to make this cool and refreshing salad.  I had chicken, but not enough for three.  My friend Elizabeth came over for dinner and I wasn’t planning on that, so I cooked up some more bacon and added that to that bacon I already had.  Then I added my orzo salad.  Both the chicken and the orzo were from our game night with Priscilla and Jonathon.  Italian Orzo and Vegetable Salad  Next, I added the corn and tomato salad from when we had our grilled sausages.  And finally, as the dressing, I used the rest of the roasted red pepper aioli sauce by mixing it with some more olive oil and some white balsamic vinegar.  Mayonnaise – It’s Not Just a Condiment  Everything combined made for a very tasty, cool and refreshing salad, which was just perfect since it was a scorcher outside.  The meal was made complete with a glass or two of my cool, crisp barrel aged Chenin Blanc and some warmed ciabiatta bread.


We definitely were able to keep our cool with this delicious “leftover” salad.

Stay safe and stay well Everyone.  ‘Til next time.



Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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