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You are here: Home / 10 ingredients or less / Leftover Roast Vegetable Salad with Shallot Vinaigrette

Leftover Roast Vegetable Salad with Shallot Vinaigrette

December 29, 2015 by justalittlebitofbacon Leave a Comment

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Leftover Roast Vegetable Salad with Shallot Vinaigrette - This salad is a tasty and easy way to use leftover roast vegetables and roast meats along with whatever salad fixings you have in the fridge. | justalittlebitofbacon.com

The day after I made my super easy Simple Roasted Mixed Vegetables and we enjoyed them for dinner, I needed some lunch. So I whipped up a quick shallot vinaigrette, pulled out the leftover roasted vegetables, sliced some of the leftover meat, and grabbed what ever salad fixings I had on hand. As I ate this yummy salad, I knew I needed to make this again and share it with all of you! It was too tasty to keep to myself.

Leftover Roast Vegetable Salad with Shallot Vinaigrette - This salad is a tasty and easy way to use leftover roast vegetables and roast meats along with whatever salad fixings you have in the fridge. | justalittlebitofbacon.com

You’ll see that the recipe I’m giving you is more a formula than a recipe, since this is a recipe for leftovers and I don’t know what exactly you had! Nor do I need to know. Any leftover roast vegetables will do just fine. Carrots, broccoli, brussels sprouts, potatoes, squash – it’s all good in this! Similarly, any leftover roast or grilled meat will be wonderful. Anything from turkey to pork to beef and so on. Just chop up the vegetables as needed and break or slice the meat into salad sized pieces and set it all out with some lettuce and maybe tomatoes or cucumber or sliced fruit. Then tie it all together with the vinaigrette and you have a light dinner or a nice lunch.

I’ll give amounts for each of the categories but what exactly makes up the categories up to you! Like I said, a formula that can work for any number of leftover combos.

– Happy Eating, Annemarie

Leftover Roast Vegetable Salad with Shallot Vinaigrette - This salad is a tasty and easy way to use leftover roast vegetables and roast meats along with whatever salad fixings you have in the fridge. | justalittlebitofbacon.com

Leftover Roast Vegetable Salad with Shallot Vinaigrette
 
Print
Prep/Hold time
15 mins
Total time
15 mins
 
This salad is a tasty and easy way to use leftover roast vegetables and roast meats along with whatever salad fixings you have in the fridge.
Author: Just a Little Bit of Bacon
Recipe type: Salad
Cuisine: American
Serves: 4 servings
Ingredients
Salad
  • 4 cups salad greens
  • 1 cup fresh vegetables or fruits, such as tomato, avocado, cucumber, pears, or apples
  • 2 cups roasted vegetables
  • 1 cup sliced roast meat, such as turkey, beef, or pork
Shallot Vinaigrette
  • 1 small shallot, minced
  • 1 small clove garlic, minced
  • 1 tsp mustard
  • 4 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp salt
Directions
  1. Arrange all the salad ingredients on a platter.
  2. Mix together the vinaigrette in a bowl.
  3. Spoon some of the vinaigrette over the salad, leaving the rest in the bowl to be served at the table as needed.
Notes
Optional add ins - some toasted nuts, a few ounces of crumbled cheese, or a half cup or so of croutons.
3.5.3208

Leftover Roast Vegetable Salad with Shallot Vinaigrette - This salad is a tasty and easy way to use leftover roast vegetables and roast meats along with whatever salad fixings you have in the fridge. | justalittlebitofbacon.com
Leftover Roast Vegetable Salad with Shallot Vinaigrette - This salad is a tasty and easy way to use leftover roast vegetables and roast meats along with whatever salad fixings you have in the fridge. | justalittlebitofbacon.com

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Filed Under: 10 ingredients or less, 15 minutes or less, 20 minute meals, christmas, fall, gluten free, holiday favorites, main courses, meaty main dishes, quick dinners, recipe, salads, vegetable dishes, winter

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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