Some very sweet friends invited us for Christmas lunch this past Christmas (gosh, many weeks ago now), so I made a lighter supper for us to have later.
On Christmas Eve, I roasted sliced sweet potatoes, tomatoes, walnuts, kabocha pumpkin, carrots, and red onions.
I made a dressing, and I chopped ham and green onions. I washed an apple.
On Christmas night, all I had to do was rewarm the roasted veg in the microwave, rip up some lettuce, slice an apple, shake up the dressing, and put everything on the table for everyone to assemble themselves (along with the ham, green onions, apple, and roasted/toasted walnuts). I also warmed up some bread, but we honestly didn't need it!
I borrowed the recipe from here.
(Scroll down to see how I made the leftovers into soup on Boxing Day!)
For the salad, you'll need:
- chopped ham
- chopped green onions
- sliced apple
- roasted sweet potatoes
- roasted tomatoes
- roasted kabocha pumpkin
- roasted red onion
- roasted carrots
- lettuce
- roasted walnuts
For the dressing, mix together:
- 1/3 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
For the soup the next day:
- leftover roasted red onion
- leftover roasted kabocha pumpkin
- leftover roasted sweet potatoes
- leftover roasted tomatoes
- leftover roasted carrots
- chopped green onions
- chopped ham
- 1 can chickpeas plus brine
- bacon, chopped
- salt
- pepper
- fresh or dried parsley
- powdered garlic
- veg buollion
- cayenne pepper
- fried onions for topping (I buy gluten-free)
Do this:
Chop and brown the bacon in a stock pot. Throw in all the leftovers except the ham. Add one can of chickpeas plus brine. Add salt, pepper, parsley, powdered garlic, veg boullion, cayenne pepper.
Add water.
Simmer.
Blend.
Add ham and reheat the soup as needed.
Serve and top with crunchy fried onions.
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