The evolution of leftovers

I can’t bear to throw out food that could still be eaten.

Even salad: as long as it’s not dressed lettuce greens, I try to save it.

Recently I used up salad leftovers in a few ways over the weekend. I’ll lay it out for you:

First I had some taboule salad. After Friday’s dinner there was too much remaining to warrant my throwing it out but there wasn’t a serving in the dish either.

But I went ahead and put it in the fridge until the next day when I chopped the 1/3 of a tomato I had reserved on the counter (an extra from lunch) and added it to the parsley salad, along with a sprinkle of zataar.

We had that salad with our bagel bakery dinner on Saturday; my open-faced cream cheese bagel was topped with the new tomato-heavy zataar taboule salad.

And often when we have that sort of dinner I make a Greek-ish salad to balance out the bagels-for-dinner menu. Naturally I keep any leftovers because there is no lettuce involved.

Now (after Saturday dinner) there is some Greekish salad and a serving spoon’s amount of ‘taboule’, which become combined: bell peppers, red onion and feta along with parsley and tomato dressed with zataar.

Ok.

On Sunday evening after my husband packed most of the dinner leftovers into his lunch bag, I still had a little bowl of kale….

Which I ate for lunch on Monday, topped by the Greek-ish zataar taboule.

Gone!

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