It is such a saladathon around here these days – often mixed up from random stuff I found in the fridge (which is how this one came to be!), and sometimes pre-planned and executed. This salad is eminently upgradeable, you could add almost anything to it and it would still be delicious. I opted for pretty low-key stuff, but I think it would have been great with a chopped boiled egg and some sunflower seeds for crunch.
Anyhow, I kept this one simple with only four components – leftover cold pasta, iceberg lettuce, some grilled Quorn fillets (which are amazing, and so versatile), and some leftover buttermilk ranch dressing I had from this recipe. Tossed together and dotted with a little hot sauce, and you’ve got yourself a pretty dandy (and filing!) lunch. I wouldn’t pre-make the Quorn fillets too far in advance, though, and if I did, I would keep them separate until time to eat.
I’m excited to announce that from next year, Meatless Monday will be hosted by the divine Lila at Little Wolff. I’ve more than loved playing along for the last two years, but it’s time for someone else to join the fun. It’s been a wonderful ride.
On to you! What’s happening at your place this Meatless Monday?