Clean out the Fridge Salad

When I was in college, I worked in a restaurant called Kona Bistro in Oxford, OH.

We had a salad on the menu called The Kitchen Sink, because it had everything but the kitchen sink. I love to make a kitchen sink-style, big trough salad for lunch (I call it my trough salad bc I put it in a metal mixing bowl and shovel it in my mouth a la a pig at the trough — classy, I know). There’s no real recipe here, just do a mix of what you have in your produce drawer.

Clean out the Fridge Salad

10 min 7 min 4-6 Servings

Ingredients

• 1 container baby arugula
• 2 cups broccoli slaw or coleslaw mix
• 2 cups shredded red cabbage
• 1 cup cherry tomatoes, cut in half
• ½ cup sliced pepperoncini peppers
• 1/3 cup pitted kalamata olives, plus a tablespoon or two of brine
• 8-ounces Mozzarella pearls
• 3 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• Flay sea salt
• Freshly ground black pepper

Instructions

1. In a large salad bowl add the baby arugula, broccoli slaw and red cabbage. Toss to combine. Salt the tomatoes before adding into the salad with the pepperoncini peppers, kalamata olives, and Mozzarella pearls.
2. Drizzle over the red wine vinegar, olive oil, and season with more salt and pepper. Toss to evenly coat. Serve.

xoKatie 

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