What's in the fridge salads
What's in the fridge salads

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, what's in the fridge salads. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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This Lemony Artichoke and Quinoa Salad is a light and refreshing summer salad that holds up well in the refrigerator and is perfect for meal prep! A salad that can hold up in the fridge for a few days is a beautiful thing. Not only does it make weekday lunches easier (because you can make one big bowl and dig into it until it runs out), but it also makes things like potlucks and barbecues easier too, as these salads can be made the night before the party and they'll be ready to go when you need them.

To begin with this recipe, we have to prepare a few ingredients. You can have what's in the fridge salads using 15 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make What's in the fridge salads:
  1. Prepare 1 Tin Chickpeas
  2. Prepare 1 Punnet Tomatoes
  3. Make ready 1/2 Leek
  4. Prepare 1 Yellow Pepper
  5. Make ready 1/2 Avocado
  6. Prepare Handful Rocket
  7. Make ready Handful Pinenuts
  8. Make ready 2 Tsp Paprika
  9. Get 1 Tsp Cumin
  10. Make ready 1 Tsp Mustard
  11. Take 1 Lime Wedge
  12. Make ready Sprig Mint
  13. Get Glug of Olive Oil
  14. Make ready 2 Cloves Garlic- diced
  15. Get Salt

Baking the chickpeas means you can bosh them in the oven and get on with other things, perfect if you're working from home. Salad-spin until all the water has drained away. The leaves will still be slightly damp—that's what you want. Take the basket out of the salad spinner and cover the leaves with damp paper towels.

Instructions to make What's in the fridge salads:
  1. Pre-heat the oven to 170 degrees. Drain the chickpeas, chop the leek and tomatoes, mix together in a baking dish. Add the paprika, cumin, salt and oil. Mix well so all the ingredients are coated in the oil. Put in the oven for about 20 mins.
  2. Separately combine the avocado, yellow pepper, rocket, mint and lime. Mix together and add the pine nuts and mustard. Add salt and pepper to taste.
  3. When the tomatoes and leeks look mushy take the chickpeas out the oven and you're done! I had mine on some toasted ciabatta.

Transfer the basket to the fridge. (You could use a large colander instead of the salad spinner basket.) You might want to set it on a plate or tray. A fresh, tasty salad is a great way to get more leafy greens into your diet, whether it's a side at dinner or an impromptu snack when you're rummaging through the fridge, but I've found that bags. Salad greens have a long journey from field to table, and similar to what happens in your crisper drawer, the flimsy bag that holds them does little to protect the delicate leaves from bumps along the way. Clamshells, on the other hand, are more sturdy. They can take the impact of a long transport and leave your leaves in better shape.

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