Meatloaf Ranch Salad

Slices of chilled meatloaf are placed on top of salad greens, with tomato, avocado, olives, mushrooms and onion, and drizzled with ranch dressing.

Ingredients:

• 6 cups mixed salad greens
• 1 medium tomato, sliced into wedges
• 1 small avocado, sliced
• 1 (4 ounce) can black olives, drained
• 1/2 cup thinly sliced fresh mushrooms
• 1/2 cup thinly sliced red onion
• 4 slices cold, leftover meatloaf
• Prepared ranch dressing

Directions:

On four servings plates arrange salad greens, tomato, avocado, olives, mushrooms and red onion. Place one slice of meatloaf on top of each salad. Drizzle with dressing to serve.

Number of Servings: 4

Notes from the Cook: This is one of my all-time favorite ways to use leftover meatloaf. The crisp greens, avocado, and ranch dressing are an irresistible combination with the meatloaf. I sometimes use blue cheese dressing for an equally delicious salad. This is tops!