Everything-From-the-Fridge-Shelf Salad

By Tuesday this week, I had a weird combination of things on my shelf in the fridge. I was looking at two pieces of peameal bacon, a bunch of leftover potatoes and some blueberries. I am a huge fan of salad as a meal because you can throw whatever you want into it and it (almost) always comes out tasting ok. I also feel like people have an idea about what can go in salad, i.e. not warm potatoes, not fruit, etc. And I’m here to say that whatever you want to put in a salad is fine! Baby potatoes taste amazing when they’re reheated on the stove with a tiny bit of oil. And blueberries are always good in salads. One cup of those little guys only has 85 calories, but they have 3.6g of fibre to keep you full and 24% of your daily vitamin C. You’ll notice I’m using apple cider vinegar with olive oil as the dressing again. This is mostly because I’m sick of trying to match salad dressings to my salad toppings when this matches almost everything and is cheaper in the long run, and probably a bit better for you.100_2562


  • 4 cups shredded lettuce (or whatever fits in your bowl)
  • 1/4 cup blueberries
  • 2 pieces of peameal bacon
  • 1 cup left over boiled baby red potatoes
  • 1 tsp olive oil
  • 2 tbsp apple cider vinegar
  • salt
  • pepper
  1. Chop the peameal bacon and fry in a pan with a tiny bit of oil. Cut potatoes in half and add to the pan.
  2. Shred lettuce and add to your bowl. Add blueberries.
  3. Top with bacon and potatoes.
  4. Add olive oil and apple cider vinegar. Add salt and pepper to taste. You know how to make a salad, you really didn’t need directions.

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