Rather than eat leftover meat with sides of oven-baked corn days on end, I prepped a salad to top with the remaining sparerib slab. The actual ribs from the slab though I'll eat bone-in. No forks allowed.
I made a huge salad to eat over the week comprised of a romaine head, a bag of baby spinach, two ears of previously baked corn-on-the-cob (corn cut from the cob of course), two carrots thinly sliced, two Persian cucumbers halved and sliced, and one diced green bell pepper.
A portion of the huge salad was placed in a bowl while a piece of the sparerib slab was gently warming in the microwave. The flavored meat was pulled from bone and cartilage, chopped as necessary, and placed on the the salad serving.
Cost:
- romaine: $0.89
- baby spinach: $1.99
- corn: $0.78
- carrots: $0.16
- Persian cucumbers: $0.28
- green bell pepper: $0.76
Total: $4.86 for 1 giant salad or about 5 servings at $0.97 each. Not counting cost of the pork.
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