Dee Gourmet

Refrigerator Salad and Other Pearls

If you are anything like me, you have a ton of small amounts of leftovers in your refrigerator that will eventually grow penicillin! 

Stop making penicillin and make a salad!



Today, I was perusing my refrigerator for something to put together for lunch quickly so that I could return to the computer and complete a summer class I am working on.


Granted, most normal people do not have the kinds of things I have in my refrigerator, but it doesn’t matter. You can make a delicious salad with just a few ingredients if you top it with a simple and complimentary dressing.


Try something like this:


Leftover salad greens — mix them up.  Arugula, spinach, baby lettuces, iceberg, Romaine … whatever you’ve got!

Leftover veggies like a few pieces of asparagus, green beans, potato, Leftover grains like rice, bulgur, quinoa

Leftover chicken, fish, meat or cooked tofu (which I used above)

A beautiful ripe tomato (my tomatoes aren’t ready yet, so I get them from the Farmer’s Market in Ventura, from the  Beylik Family Farms stand. These are hydroponic tomatoes and are available all year round, grown right here in Fillmore. If you want to read about them and their produce, see ) 

If you don’t have a gorgeous ripe tomato, you can use grape or cherry tomatoes as well. 

Or toss in a few dried cranberries, tart cherries, dates, raisins or other dried fruit.

Herbs!  Don’t forget to use fresh herbs.  Whatever you have will only compliment your salad!

If you don’t have any refrigerator protein, not to worry, just open a can of tuna or salmon and sprinkle chunks on the top.

Nuts make a nice addition in lieu of other protein. 

Canned kidney, garbanzo or cannelini beans that have been rinsed are also good.


Citrusy Dressing

A simple and flavorful dressing will make this type of salad shine and compliment, not overwhelm the salad if you keep it light.  Mine is made from only 3 ingredients!

My favorite flavored olive oil is Pastamore’ Meyer Lemon Olive Oil. I whisked about 2 teaspoons of that with Pastamore’ Citrus Balsamic Vinegar, about 2 Tablespoons, and a little salt for the salad pictured above.  I get the lemon olive oil and this particular vinegar from

A sprinkle of freshly grated black pepper and your salad is complete! 

Not too many calories, good-for-you fat and

very tasty!


Pink Finishing Salt

Several people have asked me about the “pink” salt I use as a finishing salt.  It is called Murray River flake salt from Australia. I first found it at Cost Plus, but when I went back, was unable to find it again. So, I went online and found it at .  I buy it in larger quantities as I find it less expensive that way. Sometimes, this company offers free shipping.  I know it’s a long way to go for salt, but it is one of my many weaknesses!  


Here’s a tip for a quick and delicious appetizer that you can put together in no time.

Great for a wine party or as an appetizer before an Italian meal!




20 Baby bocconcini (baby mozzarella balls)

3 Tablespoons extra virgin olive oil

2 Tablespoons fresh lemon juice

20 fresh basil leaves

20 pieces of prosciutto

Party toothpicks or little skewers 

Just mix the olive oil and lemon juice together in a big enough bowl to accommodate the boccancini.  You can also use a re-sealable plastic baggie for this if you like.  Gently add the boccancini and roll the balls around until they are completely coated.  Let marinate for about 10 to 15 minutes.

Wrap each little cheese with a basil leaf (if too big, just cut the leaf), then wrap with a piece of prosciutto. Secure with a toothpick or a little skewer and arrange nicely on a platter.

These will disappear VERY quickly! So, make lots if you are having a wine party.

As a compliment to the cheese, put out some crusty sliced bread or toasted slices of baguette that you have rubbed with a fresh garlic clove.



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