This and That Salad

In our family we usually have vegetables in the fridge ALL of the time, but not always enough to make a main or side dish out of.  What do you do with them? You certainly don’t want to waste those live vitamins!

I’ve done a lot of my Biologic Dental training in Switzerland, and while there, I found an answer! 

I had a delicious salad that we now call “Switzerland Salad”. I’m going to rename it to “This and That Salad” because that’s what it is… a little bit of this and a little bit of that. 

It’s the perfect meal to use up all of those little bits of goodness!

We do have this as a complete meal depending on what we include.  With a piece of toast or a simple broth soup this is a satisfying, healthy and economical meal.

The base of this salad is good lettuce, and we use A LOT. Get a couple of heads of lettuce, tear into bite-size pieces, then spread the lettuce in the middle of the plate. 

The rest of the meal is little “salads” made of whatever veggies you have on hand. I’ll include some of our favorites. These are all simple and are usually made by throwing in whatever we have on hand as seasonings as well.  

The little veggie salads are placed around the center of lettuce and the entire thing is drizzled with good olive oil – or even nothing if there is enough seasoning in the salads.

This entire meal can come together in less than 30 minutes and your family will love it and be well fed!

This and That Salad

A great healthy salad to help you use up all of your extra vegetables in the fridge. Mix different salads into one AMAZING salad!
Prep Time30 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: American
Keyword: family meal, Leftovers, Quick, Salad
Servings: 6 people
Author: Dr. Jorgensen

Ingredients

  • 2 heads lettuce, torn into bite-sized pieces
  • --------------
  • Cucumber Salad:
  • 1 sliced cucumber
  • ½ tsp salt
  • 1 Tbsp coconut or brown sugar
  • 2 Tbsp apple cider vinegar
  • ½ tsp dried dill weed
  • --------------
  • Cabbage Salad:
  • 1 Cup cabbage, shredded
  • 1 Tbsp mayonnaise
  • 1 tsp coconut or brown sugar
  • ½ tsp salt
  • 2 tsp apple cider vinegar
  • --------------
  • Tomato Salad:
  • 1 Cup chopped cherry or other tomatoes
  • 1 clove garlic, minced
  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • --------------
  • Corn salad:
  • 1 can corn, drained
  • 1 Tbsp coconut milk or mayonnaise
  • ½ tsp salt
  • 1 tsp apple cider vinegar
  • --------------
  • Tuna salad:
  • 1 can tuna, drained
  • 1 Tbsp mayonnaise, optional
  • --------------
  • Carrot Salad:
  • 3 carrots, shredded
  • 1 Tbsp apple cider vinegar
  • 1 tsp coconut or brown sugar
  • ½ tsp salt
  • --------------
  • Broccoli Salad:
  • 1 Cup broccoli, steamed
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 Tbsp soy sauce

Instructions

  • Mix each salad in an individual bowl.
  • Put the torn lettuce on the plate and surround with single-serving sizes the other salads. Top all with olive oil and a squeeze of lemon.
  • Choose any combination of salads, or make your own with what you have in the fridge!

Notes

The little veggie salads are placed around the center of lettuce and the entire thing is drizzled with good olive oil – or even nothing if there is enough seasoning in the salads.
You can even make your own little salads to add to this using what you have in the fridge! 

WELCOME!

I’m Dr. Michelle Jorgensen, I love eating food, and I live to share healthy recipes with YOU! I am not going to give you any recipes that don’t taste amazing and make your body feel great! 

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