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Green main dish salad

Greens with leftover barbeque or chicken, steak, shrimp or tofu.
Prep Time 5 minutes


  • Greens: Salad mix, sturdy lettuce, spinach, arugula, foraged greens or to taste
  • 3 parts oil to 1 part vinegar or lemon juice; or yogurt, mayonnaise or other dressing
  • Leftover barbeque, roasted chicken or beef, shrimp or tofu.
  • Choice of: Chopped cooked vegetables, shredded cabbage or kale, lightly pickled zucchini or cucumber, diced pepper and tomato, sliced olives, beans, pasta, grain, shredded or crumbled cheese, diced fruit or berries, croutons from day old bread, minced onion and herbs.


  • Wash and dry greens, tear into bite-sized pieces, arrange in a serving bowl
  • Slice or dice meats, shrimp or tofu to taste
  • Prepare the dressing: Combine 3 parts oil to 1 part vinegar or lemon juice, or mix plain yogurt or mayonnaise with mustard and sweetener. Add minced garlic, salt and pepper and spices to taste.
  • Toss greens with dressing or keep on the side. Arrange proteins and additions on the greens. For tender greens, choose additions that won't weigh down and crush the greens. Sturdier greens (romaine, butter lettuce) can take weightier additions. Choose what tastes good together to you.
  • If the household has different preferences, keep controversial toppings and dressings separate and let people add what they like to their own serving.


Make a green main dish salad to use up leftover BBQ, roast chicken, cooked bits of vegetables, bits of cheese left from a cheese plate, and leftover grains or beans. 
Green entree salads offer the perfect opportunity to include less common greens or fresh herbs, sliced and shredded vegetables, and other zero waste bits and bobs. Green salads can be delicate and subtle or hearty and robust. It all depends on what you have to use and what tastes good together.