Though crisp and cool salads seem better suited to the warm, summer months, I decided to whip one up a few dinners ago nonetheless.
Foraging through my vegetable bin and crisper, I found a small head of Romaine lettuce, two cucumbers, 1/4 of a medium white onion bulb, a few pieces of crabstick and some leftover canned peaches in syrup.
What to do? Chop them all up, place in bowl, season with salt and pepper, toss and drizzle with your favorite dressing (ours is the “nearly-depleted” creamy Japanese sesame one – yum!). A final tip: I found that adding a few teaspoonfuls of the peach syrup pushed the flavor a few notches up the “delish scale”. 
This is best served with anything grilled or fried and makes for a perfect starter together with warm, creamy soup.
Bon appetit!
