Out of lettuce? Make this leftovers salad from stuff in your fridge right now
I loved writing the leftovers section in The Migraine Relief Plan. I was inspired by Kathleen Flinn’s book The Kitchen Counter Cooking School, and have since gotten involved locally in reducing food waste. The best way I can help as a writer and blogger is to keep writing and talking about it on Facebook Live, where I cook in the Recipe Renovator kitchen twice a week. Come check it out on Wednesdays and Saturdays at 9 am PT / 10 am MT / 11 am CT / 12 pm ET (check here for the time if you’re outside of North America).
Did you know that America throws away 40% of the edible food we produce? How is that possible? Some is due to spoilage, but far more is because consumers have come to expect “perfect” produce that all looks the same. If you’ve ever grown anything edible in your garden, you know that uniformity is not the name of the game. Check in your area for CSAs or other companies selling ugly or imperfect produce and ask your local store managers to experiment carrying it. It’s usually sold for a discount!
We can’t blame it all on the producers, though, because we (all) throw away on average 30% of the food we bring home. That’s the leftovers on your restaurant plate that don’t make it home, or do make it home and are forgotten, and all the fresh foods we accidentally let go to waste once we buy them. After reading Kathleen’s book I started estimating the cost of the food I was throwing away and working towards reducing that. I’ll give you tips and recipes in my upcoming book for reducing this problem, but for today how about a lettuce-free salad? This also uses up the small amount of mustard you’ll find at the bottom of a jar.
Ever want a fresh salad only to find that you are out of lettuce? No worries… read on.
You might also like:
Raw rainbow noodle salad with maple syrup from Craving Something Healthy
Shaved asparagus salad with crispy shallots and fried egg from Buzzfeed
Charred vegetable salad from Cooking Light