From Little Bits To Salad

I learned long ago, even before my many years in the restaurant business, waste not want not. This is both a way of cost cutting, but more importantly, a way of using up everything and not letting precious food go to waste. When you only have little bits of this and little bits of that, but they aren’t enough to make a meal on their own, reuse them and turn them into something else. I do this all the time. This time, I turned it all into a delicious salad that was perfect for a hot summer’s day.

Larry and I had our wires crossed for dinner plans, so at the last minute, I turned some of my little bits and pieces into a delicious summer salad. My salad bed was the last of my spinach, then I added some tomatoes, red bell pepper slices, green onions and cheese for Larry. I cooked up a few pieces of bacon then cooked some chicken in the bacon grease, and added both the bacon and the chicken to the salad. The avocado didn’t make it into the salad this time, as it had outlived its good life. I added some pepita seeds to the top of mine, then topped it all with a refreshing tomato and herb vinaigrette. Heirloom Tomato, Garlic & Herb Vinaigrette with Steak Salad Voila! A quick and easy-peasy dinner in no time at all. 🙂

With a couple of slices of some warm bread and a glass or two of wine, it was the perfect summer meal.

Life is short. Don’t stress about the small stuff. You don’t know what’s for dinner, no problem. You only have little bits of this and little bits of that, no worries. Instead of stressing about it, be creative and see what you can do with all those little bits and pieces. Who knows? You just might surprise yourself. 🙂

Have a great day and make everyday great. Stay safe and stay well. Have fun. ‘Til next time.