Didn't have time to plan the workweek's meals yesterday? No sweat. There's still an opportunity to pull dinner together with salad that makes the most of your pantry ingredients. Build on a basic lettuce base with chickpeas, tomatoes, cold cuts, and kidney beans left over from last night's burgers. Toss everything together with a honey-vinegar dressing, and serve alongside a chunk of bread.
If you're hoping to make it a meatless Monday, then simply omit the salami. For the recipe, keep on reading.
1/2 head romaine lettuce, cut into bite-size pieces Serves 6 to 8.
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt, plus more for seasoning
1 cup olive oil
Freshly ground pepper
1/2 head romaine lettuce, cut into bite-size pieces
Serves 6 to 8.