Here is a great recipe for using up leftovers.
Salpicon
1/2 lb. cold boneless roasted beef, lamb or pork, chopped
1 lb. cold boneless roasted chicken, chopped
4 medium-size potatoes, peeled, cooked and cubed
1 cup chopped lettuce
1 medium-size onion, finely chopped
1 TB. capers
1/2 cup pimiento-stuffed olives, sliced
1 cup olive oil
1/4 cup white vinegar
salt and freshly ground pepper
Combine everything except the oil, vinegar,salt and pepper in a large bowl. In a small bowl, mix together the oil and vinegar. Pour the dressing over the salad and toss. Add salt and pepper to taste. Serve at room temperature. Yield: 6 servings
Source: "Island Cooking" D. A. Harris
Salpicon
1/2 lb. cold boneless roasted beef, lamb or pork, chopped
1 lb. cold boneless roasted chicken, chopped
4 medium-size potatoes, peeled, cooked and cubed
1 cup chopped lettuce
1 medium-size onion, finely chopped
1 TB. capers
1/2 cup pimiento-stuffed olives, sliced
1 cup olive oil
1/4 cup white vinegar
salt and freshly ground pepper
Combine everything except the oil, vinegar,salt and pepper in a large bowl. In a small bowl, mix together the oil and vinegar. Pour the dressing over the salad and toss. Add salt and pepper to taste. Serve at room temperature. Yield: 6 servings
Source: "Island Cooking" D. A. Harris
