If you don’t have any leftovers you can just add cheese or tuna or hard boiled eggs and call it dinner, but this salad is the best way to change your leftovers into rightovers. Make it meat with shredded or grilled chicken or keep it pareve and top with flaked salmon for an elegant leftover dinner.
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Leah says
February 5, 2019 at 9:21 pmI am not a cook. I am, however, excellent at following recipes. I have two issues I would like to address: the first is the pumpkin mac and cheese recipe. I follow recipes exactly. The water was boiled away too quickly, the noodles stuck to the pot and I had to add water. The cauliflower didn’t have a chance soften, but maybe it wasn’t supposed to.
The second is that there is no quantity listed as to how much leftovers can be added to the Roasted Root Salad with Leftovers recipe. How then can calories be calculated?
I really want to do this program…please help!
Thank you,
Leah
Tamar Genger, MA, RD says
February 6, 2019 at 7:39 amHi Leah, To address the pumpkin mac and cheese I am not sure exactly what the problem might have been as tons of people have made it and I haven’t gotten this type of feedback. I have made it with fresh cauliflower, but I know many make it with frozen which would be softer and may work better for you. Also, maybe the temp was just too high. For this recipe, I included this note that is right above the nutrition information: Nutrition information is for salad with 2 cups shredded chicken. I do like to give choices so when I do I analyze based on what I think will be the most common way of making it and include a note like this.