You might call this a replay, but it didn't matter because it went over so well. I made kabobs alternating in new particular order carrot slices, sweet potato slices, Redi-Burger chunks, sweet pepper slices, and chunks of onion. It is recommended to pre-cook the carrots and sweet potatoes. Grilled would have been much more fun, but I was running out of time. Instead, I brushed the kabobs with oil and broiled them. Hence the crisped skewers.

These were the deviled eggs I made to be the protein with our leftover salad pieces last week. You can see a much more detailed story with cost to make from the first time I made these using The Splendid Table's How to Eat Supper on this previous post. Although, I should point out this salad also had carrots, bell peper, and cucumber. Obviously, if you find these foods on sale, it's still a great price for a fancy salad.