Yesterday was Fast Sunday -- which means my family comes home from church HUNGRY! I started making this salad as a side dish for the dinner meal I was making. Then, I just kept adding things thanks to my hunger. When I was done, the salad wasn't too kid friendly -- at least not my kids -- but it was great for me, since I was not eating the GF chicken enchiladas I made for everyone else. This salad was a great accompaniment to my roasted portobello.
Everything But the Kitchen Sink Salad
mixed greens (I used mixed field greens and some iceberg)
1 can artichoke hearts packed in water, quartered
1 can kidney beans, rinsed
1/2 can black olives
2 tomatoes, diced (or equivalent of bite sized tomatoes)
1/2 sweet onion, thinly sliced
1/2 container alfalfa sprouts
any other salad veggies you have on hand: cucumbers, bell peppers, snow or sugar snap peas, etc.
Toss with a good balsamic vinaigrette
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