2 or 3 c. cooked rice or pasta
1/2 to 1 cup each of any leftovers you may have such as:
Diced deli meat
Diced cooked ham, turkey, chicken or seafood
Flaked, canned tuna, mackerel or salmon
Canned or frozen green peas, corn, lima beans or mixed veg.
Chopped black or green olives
Mixed bean salad
Diced American, Cheddar, Colby, Swiss, Mozzarella, Brick or Jack cheese
Sliced raw carrots, celery, cauliflower, broccoli, zucchini, cucumbers, mushrooms, radishes, tomatoes, onions or avocado
Italian or vinaigrette salad dressing

This recipe was designed to use up all the little bits of leftovers from the refrigerator. Experimenting with it should produce many different salads. Select ingredients and mix together. Pour a generous amount of Italian or vinaigrette salad dressing over top and remix thoroughly. Salad may be served immediately, but will absorb the flavor of the dressing if refrigerated for 1/2 hour before serving. Stir again immediately before serving.