Okay, folks, let’s dive into this “dump salad” recipe that’s been all the rage. I had to see what the fuss was about, so I gave it a whirl. Here’s how it went down:
First, I gathered all my veggies. I’m talking about whatever I had in the fridge:
- some lettuce, kinda wilting, but still good,
- half a cucumber,
- a couple of tomatoes that were getting soft,
- some leftover bell peppers,
- and a red onion I almost forgot about.
Then, I started chopping. Nothing fancy, just rough chunks. The beauty of this salad is that it’s supposed to be rustic, right? No need for perfect little cubes. I threw everything into my biggest mixing bowl.
The Dressing Part
Now for the dressing. I didn’t follow any specific recipe, just winged it. I squirted some olive oil, a good glug of balsamic vinegar (my fave!), a squeeze of lemon juice (because why not?), and a pinch of salt and pepper. I also added a spoonful of Dijon mustard for a little kick. Then give the dressing stuff a mix.
I poured the dressing all over the chopped veggies and tossed everything together. Really get in there with your hands (clean hands, obviously!) to make sure every piece is coated.
I let the salad to just all chill in the fridge for, like, 30 minutes. I mean it is still fresh.
And that’s it! I scooped out a big portion and chowed down. Honestly, it was pretty darn good! The flavors all mingled together, and it was super refreshing. Plus, it’s a great way to use up all those random veggies before they go bad.
It’s super easy, and you can totally customize it with whatever you have on hand. Give it a try!
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