Summer is salad and leftover-using time, all at once - and without the need to turn on the stove. This particular one (of two) consisted of two big handfuls of leaves from our obliging Parris Island lettuce plants, a handful of baby arugula from the market (our sole plant didn't quite have enough to contribute), maybe 1/4 cup of chopped red onion, 1/3 cup chopped tomato (half a large one, seeded), a can of Matiz sardines and some lemon vinaigrette (courtesy of John).
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