Christmas Survival Salad
Named so because it provides a welcome respite from the rich, indulgent foods of the Christmas season, here is an easy supper to put together during those blurred days between Christmas and New Year, using lots of leftovers from the fridge.
Dressing (whisk together and put to one side):
1 Tablespoon apple cider vinegar
2 Tablespoons olive oil
1 teaspoon mustard (wholegrain, dijon, whatever is in the fridge)
salt and pepper to taste
The quantities of the salad are subject to what is leftover from Christmas dinner, and also to your taste. Feeling sluggish? Add more salad leaves and raw ingredients. Feeling hungry after a long walk? Up the amount of root veg and cheese. Be creative!
Two big handfuls of mixed salad leaves
One cup cooked grains, such as pearl barley, quinoa, spelt, etc. (we like a mix!)
Two cooked beetroots, chopped
Two cups of leftover roasted parsnips and carrots, chopped
A few leftover roasted potatoes, chopped
Leftover cheese to crumble over the salad, such as blue cheese or vintage cheddar
A small handful of pine nuts, toasted
This salad is best served room temperature or warm, with the roasted vegetables warmed up in the oven and spooned over the cool salad leaves. In a large bowl, dress the salad leaves with a spoonful of dressing. Top with the grains, then the warmed vegetables, then add the rest of the dressing and toss gently to coat. Spoon into individual serving bowls and top with crumbled cheese and pine nuts. Tuck in and recharge!