Leftovers Lunch Salad

Name: Leftovers Lunch Salad
Prep time: 10 min
Ingredients: 1 cup leftover meat (- or 185 g canned tuna); 2 cups cooked pasta/rice/quinoa; 1 cup raw vegetables (- of choice (approx.) sliced thinly (or leftover cooked)); ½ bunch/s fresh basil leaves (- or leafy greens); 120 ml olive oil ( (½ cup)); 60 ml aged balsamic vinegar (- or lemon juice (¼ cup)); Sea salt and freshly ground black pepper (- to taste); ¼ cup parmesan cheese (- optional)

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Prep Time: 10 minutes

Servings: 2

Cost: $20.94 /serving

Author : Georgia Harding

Ingredients

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1 cup leftover meat (- or 185 g canned tuna)2 cups cooked pasta/rice/quinoa1 cup raw vegetables (- of choice (approx.) sliced thinly (or leftover cooked))½ bunch/s fresh basil leaves (- or leafy greens)120 ml olive oil ((½ cup))60 ml aged balsamic vinegar (- or lemon juice (¼ cup))Sea salt and freshly ground black pepper (- to taste)¼ cup parmesan cheese (- optional)

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Instructions

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Step 1

Mix all of the ingredients together in a large bowl.

Step 2

Pack into an airtight container for lunch.

Step 3

You can store the different components separately in airtight containers. If you'd like to mix up the salad and keep the dressing separate in a jar, measure the olive oil, balsamic vinegar and seasoning into a jar. Keep the cheese (if using) separate too until ready to serve.