Recipes, Salad

Emptying the Fridge

February 16, 2012

Sorry for not posting the last two days but I was really busy at Uni trying to get things done before flying home on Saturday. Apparently it totally messed up my sister’s blog-reading schedule.

Thanks to a couple of “to-do” and “to-bring” lists I feel organized and am right on track with my work. The only thing I didn’t really consider on all of my lists is blogging and food so I’ve been finding myself snacking throughout the day. I usually eat 5 times a day so would definitely say that I’m a snacker. But for the last couple days I’ve been eating every 2-2.5 hours and have therefore sort of lost track of my food consumption. All I know is that the fridge is getting emptier so I must be doing something right 😉

What I did yesterday morning though was cut up the rest of the vegetables from the fridge, put them into a container, seasoned them with salt, pepper and dried basil and added a splash of fresh lemon juice and a drizzle of olive oil and when lunch time rolled around my meal was already prepared.

The lemon-oil dressing and the basil created an amazing aroma for the rest of the vegetable. I had the salad with a couple of slices of my favorite bread (yup you guessed right, Le Pain Quotidien Walnut bread).

This is a simple salad that you can make with any veggies you have lying around in your fridge or when you need to empty the fridge in a short amount of time (like I am now).

“I-want-an-empty-fridge” Mixed Vegetable Salad

amounts of servings depend on the amount of vegetables you use

You will need:

  • vegetables, diced, cut or sliced up (e.g. zucchini (courgette), carrots, bell pepper, tomato) – you can also add beans if you wish
  • 1/2 lemon
  • salt and pepper
  • dried or fresh basil
  • 1-2 tbsp. olive oil
  1. Start by preparing the vegetables. Cut them however you want and transfer them into a container or big bowl.
  2. When everything is cut, add the olive oil and squeeze about 1/2 lemon on top. Season with salt, pepper and basil.
  3. Store the salad in the fridge for a couple of hours so the vegetables absorb the flavors of the dressing and serve with bread.

As I was eating the salad I thought that a couple of grains, like barley would go really well with all of the vegetables. So if you have those lying around, you can add half a cup for a little extra crunch.

I will hopefully be back with another quick post before I fly home and if not then I’ll see you from Austria 🙂

 

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1 Comment

  • Reply Kim @ Eat, Live, and Blog February 16, 2012 at 8:16 pm

    The salad look so simple to make and sound so tasty as well. Love title of the salad! 🙂

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