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Eat for Eight Bucks: Best-Ever Salad for Leftover Meats Recipe

This recipe transforms leftover cooked meat into a hearty salad featuring sweet caramelized onions, roasted cherry tomatoes, cannellini beans, and scallions, all tossed in a fresh rosemary-basil vinaigrette. It's a flavorful and economical way to use up leftovers.
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Course lunch/dinner
Cuisine American
Servings 8 people
Calories 1868.9 kcal

Equipment

  • 1 Large Skillet For caramelizing onions
  • 1 Baking Sheet For roasting tomatoes
  • 1 Large Mixing Bowl For combining salad ingredients
  • 1 Small bowl or jar For whisking dressing
  • 1 Knife and Cutting Board

Ingredients
  

Main

  • For the caramelized onions:
  • 1 red onion sliced very thin
  • 1 tablespoon olive oil
  • 2 teaspoons sugar
  • For the oven-roasted cherry tomatoes:
  • 1 cup cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1 sixteen-ounce can cannellini beans drained and rinsed
  • 1 bunch scallions chopped
  • 1 to 2 cups cooked meat such as roast chicken or rare roast beef, torn or sliced into strips
  • Rosemary-basil dressing recipe follows
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 3 tablespoons sherry vinegar or wine vinegar
  • 1 teaspoon minced rosemary
  • 1 tablespoon finely-chopped basil

Instructions
 

  • Preheat oven to 400°F (200°C).
  • In a large skillet over medium-low heat, add 1 tablespoon olive oil and sliced red onion. Stir in sugar and cook slowly until caramelized and softened, about 20-30 minutes. Set aside.
  • On a baking sheet, toss halved cherry tomatoes with 2 tablespoons olive oil. Season with salt and pepper. Roast for 15-20 minutes, or until softened and slightly shriveled. Set aside.
  • In a small bowl or jar, whisk together extra virgin olive oil, Dijon mustard, sherry vinegar, minced rosemary, and chopped basil until emulsified. Season dressing with salt and pepper to taste.
  • In a large mixing bowl, combine drained and rinsed cannellini beans, chopped scallions, and torn or sliced cooked meat.
  • Add the caramelized onions and roasted cherry tomatoes to the mixing bowl with the bean and meat mixture.
  • Pour the prepared rosemary-basil dressing over the ingredients in the bowl.
  • Gently toss the salad to coat all the components evenly with the dressing.
  • Taste and adjust seasoning as needed.
  • Serve immediately or at room temperature.

Notes

For perfect caramelized onions, cook them slowly over low heat, stirring occasionally, until deeply golden and sweet. This can take 20-30 minutes. Season the cherry tomatoes with salt and pepper before roasting to enhance their flavor. Ensure the dressing is well emulsified before adding it to the salad by vigorously whisking or shaking it. Add the dressing just before serving to prevent the greens (if using) or beans from becoming soggy. This salad is best served at room temperature, allowing the flavors to meld.