keep your diet real

Have you ever felt determined to make a meal from all of the random leftover foods in your kitchen, before spending money on more groceries?

Today, I did just that. I felt motivated to make a meal using whatever ingredients I had in my cupboards and refrigerator. I did this for a few reasons. First of all, I am from a family that believes that it is disgraceful to waste even one morsel of food. If I were caught disposing of any of these leftovers, I would surely be shunned for weeks. Secondly, food is expensive. I enjoy my meal more when I know that I did not go into debt making it. Finally, I wanted to prove to myself that I could make a tasty meal without splurging on expensive ingredients. I am proud to announce that this fancy sounding salad is shamefully simple to make. Don’t let this salad fool you. It is the result of a half used bag of baby spinach, one sorry looking red bliss potato, a can of black olives, a can of tuna, a couple of hard boiled eggs, and some cherry tomatoes that were ready to call it a day.

Every once in a while it’s good to prove to yourself that you’re capable of accomplishing something that you didn’t think was possible.

Ingredients

• 4 cups of mixed greens or baby spinach
• 4 cherry tomatoes (sliced in half)
• 2 hard boiled eggs (sliced in quarters)
• 1 small red bliss potato (boiled with the skin and sliced into wedges)
• ½ can black olives
• 1 can of tuna (drained)
• 2 tablespoons of olive oil
• 2 tablespoons of balsamic vinegar
• Salt and pepper (to taste)

Directions

1. In a large mixing bowl, combine the tuna, olives, tomato, potato, olive oil, vinegar, and salt and pepper.
2. Place the greens on a plate or in a bowl.
3. Place the tuna mixture on top of the greens.
4. Garnish with hard boiled eggs.
5. This recipe makes 2 bowls of salad (about 2 ½ cups each)

What do you make with your leftovers?