An End-of-the-Week Odds and Ends Salad

Approximate quantites: 1 head of Green leaf lettuce, roughly chopped; 6–8 ounces, sugar snap peas, trimmed and cut lengthwise; 1/2 pint of heirloom cherry tomatoes, quartered; 4 small Kirby cucumbers, cut lengthwise cut lengthwise into thin spears, then into 1-inch segments; grilled green and wax beans; grilled red onions, roughly chopped; about 1/4 of a loaf of slightly stale fig-fennel bread, cubed, tossed with olive oil and salt, and crisped in a sauté pan, or grilled

Serves two as a main, four as a starter or side.

A Thanksgiving Leftover Salad

Approximate quantities: 12 ounces washed baby spinach; 2 cups roasted sweet potatoes; 2 cups garlic green beans, roughly chopped; 2 cups roast turkey breast, roughly chopped; 1 cup of croutons, or leftover stuffing, roughly chopped or crumbled by hand into small pieces; 2 tablespoons dried cranberries; 2 tablespoon marcona almonds, finely chopped; drizzled with mustard vinaigrette