Friday, May 14, 2010
Salads From Leftovers
These were so easy to put together. The strawberry/feta salad makes use of leftover asparagus. The rice salad used up rice and baked tofu.
For the rice salad:
Leftover rice (mine was flavoured with broth, garlic and onions, so I didn't need to adjust spices-you may).
2 carrots, finely diced
A handful of chopped parsley
Leftover baked tofu, cut in cubes
1 tablespoon chopped, preserved lemon peel
A handful of raisins
Olive oil (a generous glug)
Cook the carrots, lemon and parsley in olive oil in a large pan until carrots begin to soften. Add raisins and cook until carrots are soft. Add cooked, cold rice and mix well adding more oil if needed. Add tofu and mix well. Chill before serving.
For the strawberry/feta salad:
cooked, cold asparagus
Toss everything except the vinegar and oil. Chill. About twenty minutes before serving, toss with oil and vinegar.
I know, it feels foolish to post a recipe-but they really are good uses for leftovers.