I make a salad for lunch just about every Sunday. The reason: All those lovely bits and pieces of meat, fish, poultry, cheese, vegetables, pasta, grains, beans, and greens in my refrigerator left over from the previous 6 days. I call this my compost salad (for obvious reasons), but a more elegant appellation is salade compose (with the accent over the final e). I usually dress a savory salad with the vinaigrette I already posted on food52.com.

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