Grand Leftover Salad with Champagne Vinaigrette

Tis the season for…leftovers! After a few days of eating the same old, same old, I say it’s time for a transformation. That’s where this baby came from.

 Say hello to a grand leftover salad.

For Christmas, I roasted rutabagas and sweet potatoes. I bathed them in a little olive oil, sprinkled on chili powder, garlic salt and cinnamon and roasted them at 400 until tender. I did the same with a few purple potatoes, but they got only salt, pepper and butter. So good!

The magic came when I had a few swallows of champagne left in the bottle. To chug it at lunchtime? (So I thought about it…don’t judge) I pulled it together and made champagne vinaigrette in one of my darling saved honey bears.

Simple Champagne Vinaigrette

1/4 C olive oil

2 Tbsp. white wine vinegar

2 Tbsp. champagne

1/4 tsp. black pepper

1/4 tsp. sea salt

*Pour into honey bear, jar or whatever you’ve got and shake what your momma gave you.

Drizzle over greens and top with whatever leftovers you’ve got in the fridge.

I sprinkled a little blue cheese on top and declared the creation divine. And then I drank the remaining sip of champagne right out of the bottle. What?