'Must-Go' Salad | Gluten Free, Low Carb | Wheatless Buns
There's a black hole that exists in our house and it's called --the fridge! Quite often I have to clean it out and when I do, I always discover some veggies that I need to 1) eat up, 2) cook up, and/or 3) throw out. . .and do it ASAP!
I grew up in a family where we were taught to "use it up, wear it out, make it do, or do without." Throwing away food was 'rarely' and option--unless it was absolutely, positively, without-a-doubt rotten or moldy. However, there were exceptions to even the 'rotten or moldy' rules when my dad was around. Quite often, my father would grab something out of the garbage and boldly state, "You're throwing away perfectly good food here! Just cut off the mold and eat it!" And he did!!!!!! My parents grew up in the depression and they learned--THE HARD WAY--how to survive on meager resources.
So, this salad is a throw-back to my childhood days, where wastefulness was NOT AN OPTION and is called the "Must-Go Salad" because it contains food that 'must go' some place other than the fridge (see options #1 or #2 above.) This salad is quite flexible, and you can use a variety of ingredients.
Ingredients
1 can Tuna (7 oz.; white) (or 1 C. chicken)
1 C. mayo
1/2 C. onion (chopped)
1/4 - 1/2 C. pickles (chopped)
1 red or green or yellow bell pepper (chopped)
1/4 - 1/2 C. celery (chopped)
1/2 C. green beans
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/8 - 1/4 tsp. black pepper
Directions:
Drain and rinse the tuna very well with water. Drain the water. In a bowl, shred or flake the chicken or tuna with a fork. Add the remainder of the ingredients and mix well. Serve on lettuce or in a bowl. Garnish with celery leaves. Enjoy!!
I grew up in a family where we were taught to "use it up, wear it out, make it do, or do without." Throwing away food was 'rarely' and option--unless it was absolutely, positively, without-a-doubt rotten or moldy. However, there were exceptions to even the 'rotten or moldy' rules when my dad was around. Quite often, my father would grab something out of the garbage and boldly state, "You're throwing away perfectly good food here! Just cut off the mold and eat it!" And he did!!!!!! My parents grew up in the depression and they learned--THE HARD WAY--how to survive on meager resources.
So, this salad is a throw-back to my childhood days, where wastefulness was NOT AN OPTION and is called the "Must-Go Salad" because it contains food that 'must go' some place other than the fridge (see options #1 or #2 above.) This salad is quite flexible, and you can use a variety of ingredients.
Ingredients
1 can Tuna (7 oz.; white) (or 1 C. chicken)
1 C. mayo
1/2 C. onion (chopped)
1/4 - 1/2 C. pickles (chopped)
1 red or green or yellow bell pepper (chopped)
1/4 - 1/2 C. celery (chopped)
1/2 C. green beans
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/8 - 1/4 tsp. black pepper
Directions:
Drain and rinse the tuna very well with water. Drain the water. In a bowl, shred or flake the chicken or tuna with a fork. Add the remainder of the ingredients and mix well. Serve on lettuce or in a bowl. Garnish with celery leaves. Enjoy!!
'Must-Go' Salad | Gluten Free, Low Carb | Wheatless Buns
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