It’s really whatever you have on hand: I don’t know amounts – whatevever you like.
1 or 2 cans olives (black or greek/kalamata?)
1 can garbanzo beans- drained & rinsed
1 can small white beans/ or blackeye’d peas- drained & rinsed
celery- diced
cucumber- diced
fresh mushrooms- quartered
grape tomatoes
green onion- chopped
broccoli flowerettes & diced carrots- blanched/ barely cooked
asparagus tips- barely cooked
ham- diced
Avacado
Feta cheese chunks or crumbles/ other cheese- mozzarella?
Parmesean Cheese for sure
Mix up all ingredients the day before and marinate overnight in dressing which is 1 envelope of Good Seasons Italian dressing- (made up with vinegar & oil to pkg directions.) My last batch was a little dry the next day and I didn’t want to make up another Good Season’s pkt, so I just used a little Caesar’s salad dressing, which did the trick! I think the only way you can ruin this salad is to add too much salt. Wait until all the dressing has been added before adding extra salt & pepper.
0 comments:
Post a Comment
Add recipes and ideas that have helped you and your family with pantry cooking, food storage or emergency preparedness.