As a consequence of a roommate's party, I now have a large box of spring greens (that pre-washed, pre-mixed sort) in my 'fridge, slowly getting past their prime. There's also a box of cherry tomatoes and snacking peppers. Despite my best attempt to liberally consume salad, I still have way too much left over! I've already made a frittata (and will do so again, if necessary) but how would you salvage this?
In our new cookbook, it gets a springy new 'do.
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