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Junk Yard Salad

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A vibrant, mix-and-match salad packed with crunchy veggies, proteins, cheese, and a zesty homemade dressing—perfect for using up leftovers and creating a satisfying meal.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4–6 as a side, 2–4 as a main
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 4 cups mixed salad greens (spring mix, romaine, or spinach)
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/2 bell pepper, diced
  • 1/2 cup shredded carrots
  • 1 cup cooked meats or deli cuts (chicken, ham, turkey, or bacon bits)
  • 1/2 cup cheese cubes or shredded cheese (cheddar, feta, mozzarella)
  • 1/4 cup sliced olives or pickles (optional)
  • 1/4 cup toasted nuts or seeds (walnuts, almonds, sunflower seeds)
  • 1 avocado, diced (optional)
  • For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar or lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • Salt and pepper to taste
  • 1/2 tsp dried herbs (oregano or basil)

Instructions

  1. Rinse and dry salad greens. Place in a large bowl.
  2. Add cherry tomatoes, cucumber, bell pepper, and shredded carrots.
  3. Add protein and cheese of choice.
  4. Top with olives, pickles, nuts, seeds, and avocado if using.
  5. Whisk together all dressing ingredients until emulsified.
  6. Pour dressing over salad and toss gently to coat.
  7. Serve immediately or chill briefly to meld flavors.

Notes

  • Customize with ingredients like roasted veggies, beans, or grains.
  • Make it vegan by omitting meat and using plant-based cheese.
  • Keep dressing separate for meal prep or to maintain freshness.
  • Add cooked pasta for a hearty pasta-salad hybrid.
  • Offer ingredients buffet-style for picky eaters or party setups.

Nutrition

Find it online: https://allcookedup.com/junk-yard-salad/