As I have mentioned, we eat a lot of salads. They are an easy way to clean out our fridge, especially when you have those containers with just a little bit left. You know the ones I am talking about, the containers that have too much for one person, but not enough for two.
These seem to be our go-to because we almost always have these ingredients in our fridge. I will also share some variations below that we use for the salad to give you some other options that we enjoy.
We use the Thai dressing I shared yesterday because it is in our fridge all the time! Actually, there is a container in our fridge right now! This Dressing is so versatile and comes together quickly and easily.
Heads up! If you store this dressing in the fridge take it out first so that Olive Oil has time to come to room temp.
After watching a couple of documentaries on Netflix, I pretty much cut all meat and most dairy from my diet. It has been a couple of months, I have adjusted my diet again. Currently, about 10% of my diet is meat, mostly some type of fish. This makes salad an easy lunch or dinner for me to make since my husband is definitely not cutting any meat from his diet.
Here are our two versions, one for my husband the meat-eater and one for me without the meat!
I know you are thinking that noodles might not go with salad, but trust me, it is amazing! It helps to makes the salad a little more hearty and with the edamame ups the protein in the salad.
If you did not have Feta, you could easily use Parmesan cheese or even a little bit of shredded mozzarella.
Same with sliced Almonds, you could always swap those out for peanuts or even cashews.
You can also adjust the add in's to suit you and your fridge. If you have more or less of something go for it! There are no rules when it comes to making our kitchen sink salads!