This is my favorite kind of lunch. I start with a small bed of a nice lettuce – red, in this case, but butter lettuce and Romaine are good, too. Seldom iceberg – it has basically no nutrition, but does have a nice crunch when it is fresh.
Then I just add whatever bits of yummies that are lurking in the refrigerator. In this salad there is:
Potato salad (with celery, green pepper, cucumbers and a bit of Cole slaw dressing)
Roasted red pepper bits (I do two at a time, and then enjoy slowly)
Bulgur (with mushrooms and onions)
I make up a small bit of dressing, maybe a quarter cup, at a time because we don’t use much. That usually lasts about a week.
I don’t remember exactly, but frequently with this meal, DH has a bowl of whatever soup is extant at the moment, a bowl of the lettuce du jour, and a plate of olives, tomatoes, pepperoncini, and avocado to eat on top of a piece (or two!) of homemade French bread with melted cheese on top. We cleverly call this bread concoction “Cheesebread”!