Harvest Salad

My parents had a good harvest this year, and they passed some of their bounty on to me and each of my siblings. I love fresh produce from the garden. Mom was proud they weren’t using anything toxic on the food. Homegrown food tastes so much better than store-bought.

Of course, I had to make a salad. I just couldn’t resist. And it came out so good I wanted to share the recipe with you.

The ingredients from the garden were: Kale, kohlrabi, tomato, cucumber, and zucchini. Having these items on hand cut the cost of the salad significantly.

I also used leftover roasted squash and sweet potato to cut costs. I wasn’t sure how it would be with these items, but it turned out well. They had been refrigerated and were cold when I added them.

I started out by roasting 3 small turkey breasts, cutting them into bite size pieces when they were done, and letting them cool in the refrigerator earlier in the day.

The lettuce mix was organic, a find at Walmart. Four different kinds, unspecified. I used the whole thing.

I did’nt really measure things out, but knew I wanted it to last for the better part of the week. I just threw everything in together. As for vegetables, I don’t peel them all. For instance, zucchini and cucumbers are never peeled. I do take the ends off though.

Ingredients

lettuce mix, organic

kale

kohlrabi

tomato

cucumber

zucchini, chopped

leftover turkey

dried cranberries

leftover roasted squash and sweet potato

1. Wash all the produce, patting dry with a clean towel.
2. Chop the lettuces and kale into bite size pieces and place into a large bowl.
3. Peel and chop the Kohlrabi, adding it to the bowl.
4. Dice the tomato and put it over the lettuce mix as well.
5. Cut the ends off the cucumber and the zucchini. Chop and place in the bowl.
6. Cut the turkey into bite size pieces, and place in the bowl with the other ingredients.
7. Sprinkle dried cranberries over everything.
8. Cut the roasted squash and potatoes into bite size pieces and add to the bowl.
9. Toss everything with your hands or tongs.

This made so much that it filled two midsize bowls. There was plenty to eat for five days. I had some with each lunch and dinner, and a small bowl as a snack every couple of days.

Tips

• This is a great recipe in that you can use whatever is harvested at the time you make it. Things that are picked here in Maine may not be ready in your area, so it is okay to switch things up.
• Depending on what leftovers you have and what items are available in the garden, this recipe might cost next to nothing. Buy what is affordable where you are.
• Use coupons, if available, when shopping for what you need, but only if doing so will save you money over buying a different brand.

Serving Suggestions

• Serve with a bowl of Easy Autumn Soup for a nice lunch.
• This would also be a great side salad with your Mabon or Thanksgiving Meal.

Shannon