Junk Yard Salad



Mixed Greens: Start with a base of fresh mixed greens, such as lettuce, spinach, arugula, or kale.

Proteins: Add some proteins, like grilled chicken, leftover steak, shrimp, tofu, or beans (e.g., chickpeas, black beans).

Vegetables: Incorporate a variety of vegetables, both cooked and raw. Use whatever you have on hand, like cherry tomatoes, cucumber, bell peppers, roasted sweet potatoes, or grilled corn.

Cheese: Sprinkle some cheese for added flavor. Feta, goat cheese, or Parmesan work well.

Crunchy Elements: Add some crunch with ingredients like croutons, nuts (e.g., almonds, pecans), or crispy bacon bits.

Fresh Herbs: Fresh herbs, like basil, cilantro, or parsley, can add a burst of freshness to the salad.

Dressing: Make a simple vinaigrette or use your favorite store-bought dressing. A classic vinaigrette might include olive oil, balsamic vinegar, Dijon mustard, and honey.

Optional Extras: Get creative and add some unconventional ingredients like dried fruits (e.g., cranberries, raisins), olives, pickles, or avocado.



Start by preparing the base of mixed greens in a large salad bowl.

Arrange the proteins and vegetables over the greens. Be creative with your placement and try to evenly distribute the ingredients.

Sprinkle cheese and crunchy elements over the top.

Add fresh herbs for a burst of flavor and color.

Drizzle your choice of dressing over the salad. You can use as much or as little as you prefer.

Toss the salad gently to mix the ingredients and distribute the dressing evenly. Alternatively, you can serve the dressing on the side for individuals to add as they like.

Garnish with any optional extras you have chosen.

Serve your Junk Yard Salad immediately, and enjoy your unique creation.

The beauty of a Junk Yard Salad is that it can be different every time you make it, depending on what leftover ingredients you have in your kitchen. This is a fantastic way to reduce food waste and create tasty, one-of-a-kind salads.