MOLLY'S LEFT OVER SALAD SOUP
If you have 2 cups of leftover green salad, and an adventurous but sometimes parsimonious spirit, saute a sliced peeled potato in 3 TBS. of butter. When the potatoes are golden, add two cans of chicken broth and cook 15 minutes. Add the salad remains (don't drain the dressing) and your favorite herb (dill, basil, oregano, rosemary) and simmer for another 10 minutes or until the potatoes are tender. Pour the whole thing into your blender and whirl for a couple of minutes. Like nothing else you've ever tasted!