2Tablespoonsolive oilI use a light olive oil for almost everything but you can use any neutral oil you prefer
Pinchof saltoptional
*Salad Ingredients*
Leftover roast chicken1 cup
1/2poundcooked spaghetti
1/3- 1/2head of green cabbagesliced thinly
6-8kale leavessliced thinly (I use dinosaur kale aka lacinato or Tuscan kale--more delicately flavored than curly kale so it's pleasant to eat raw)
Thinly sliced red onionabout 1/3 of a regular-size onion
2Persian cucumbers dicedor 1/3 of a regular cucumber
Chopped scallions2 - 3 stems
Chopped cilantro
Roasted peanuts
Instructions
To prepare the vinaigrette, combine the ingredients from the vinegar to the oil in a bowl and whisk until emulsified. Taste and add a pinch of salt if you feel it needs it. Set aside while you prepare the salad.
In a large bowl, combine all the salad ingredients together and add the vinaigrette (in increments until it's the way you like it). Toss together, plate and serve.
Recipe Notes
Use the proportions as a guide. Add more or less of the salad ingredients that you like.