This is the perfect recipe to use up everything you've got in the fridge, the everything but the kitchen sink salad, if you will. All you stragglers that didn't make it into the week's meals, this is your time to shine!
Ingredients
1 head romaine lettuce, torn to pieces
2 cups uncooked broccoli, chopped into bite sized chunks
2 cups baby spinach
2 cups edamame beans, thawed if frozen
1/2 cup sunflower seeds
1/2 cup dried cranberries
1/2 cup walnuts
Dressing
2 tablespoons tahini
2 tablespoons tamari sauce
2 tablespoons olive oil
2 tablespoons lemon juice
1 pinch salt
Method
Whisk ingredients for dressing in a small bowl and set aside.
Toss all salad ingredient together, then pour out onto a large cutting board and roughly chop everything with a large knife or mezzaluna until everything is bite sized.
Collect all the bits and pieces and place back into a large bowl. Pour in dressing and toss to coat.
Serve with toasted pitas.