Description
An interesting way to reinvent leftovers!
Ingredients
Scale
- 1 cup Corn and Basil Risotto Salad
- 1 cup baby greens such as spinach, kale or arugula
- 1/4 cup pickled red onions
- 1/2 avocado, diced
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons pickling liquid or rice wine vinegar
- 2 teaspoons extra virgin olive oil
- Kosher salt and black pepper, to taste
Instructions
- Mix all the ingredients in a large bowl and toss together. Season to taste and serve!
Keywords: leftovers, risotto, easy recipes, how to use leftovers, tips to avoid cooking, no cook recipe ideas