Balsamic Vinegar-Mustard Salad Dressing

Balsamic-Mustard Salad Dressing

Now that I cook dinner (for 2) everyday, I try to keep my brunch/lunch simple – I don’t want to whip out another 1,000 pots, pans, knives and ingredients just to make a dish for one person, but at the same time, I don’t want to sacrifice health (think instant noodles) and flavour. So these are the 4 things I do:

1) Cook an extra portion for dinner

Depending on what’s for dinner, I will cook an additional portion and reheat it the next day for lunch. I usually do this when I’m making fried rice or porridge, as they can be kept easily. But it can get boring, if I keep eating previous night’s dinner for lunch.

2) So, I reinvent leftovers

Leftovers don’t have to be boring! We seldom eat bread for dinner, so if I have an extra cutlet from yesterday’s dinner, it’s gonna be a cutlet sandwich (perhaps with a poached egg?) for lunch. We couldn’t possibly finish a 2-kg roasted chicken in a single seating, so the excess meat are shredded and divided among several bags, in which I used one for my salad yesterday (pictured above and below).

Balsamic-Mustard Salad Dressing

Adding parsley into the dressed salad

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