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Tangy Dressing
January 14, 2021 Lee
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Tangy Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 37.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. This makes about 1 cup of dressing. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cuisine American
Servings 0

Ingredients
  

  • 1 teaspoon garlic salt, Shortcut
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • ⅛ teaspoon black pepper
  • 1 teaspoon dry mustard
  • ¼ vinegar
  • ¾ cup vegetable oil

Instructions
 

  • To a screw top jar, add all ingredients except the oil. Stir to mix together.
  • Add the oil, cover and shake vigorously to combine. Store covered in the fridge until use.
  • Shake well before using.
  • Serve and enjoy.

Notes

Low cost.
Shortcut: Garlic Salt.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,Salads - Dressings
Macaroni Salmon Salad
January 14, 2021 Lee
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Macaroni Salmon Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 36.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 4 cups macaroni, cooked and cold
  • 1 cup Cheddar cheese, shredded, (4 oz / 113 g)
  • ⅓ cup green bell pepper, diced
  • ¼ cup onion, finely diced
  • ¼ cup stuffed green olives, sliced
  • 2 tablespoons fresh parsley, chopped
  • ½ cup salmon, cooked, flaked, Shortcut
  • 1 cup Tangy Dressing, Shortcut

Instructions
 

  • In a large serving or salad bowl, add all ingredients, except the dressing, and mix together.
  • Fold in the dressing, cover and place in the fridge to chill before serving.
  • Serve and enjoy.

Notes

I will say fair cost for this for now, based on frozen salmon that you will steam using the Shortcut listed below. I have seen canned salmon only once and that was very pricey, frozen would be the way to go with this.
Shortcuts: Steamed Salmon (Rice Cooker), Tangy Dressing.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Salmon,SALADS,Salads - Main Dish,Salads - Pasta
Green Goddess Salad Dressing
January 14, 2021 Lee
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Green Goddess Salad Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 34.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. This makes about 2½ cups. Links to the Shortcut are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Passive Time 3 hours
Cuisine American
Servings 0

Equipment

  • Blender

Ingredients
  

  • 1 cup mayo, Shortcut
  • ½ cup sour cream, Shortcut
  • 3 tablespoons tarragon vinegar
  • 1 tablespoon lemon juice
  • ⅓ cup fresh parsley, finely chopped
  • 3 tablespoons onion, finely chopped
  • 3 tablespoons anchovy fillets, mashed
  • 1 tablespoon fresh chives, chopped
  • 2 teaspoons capers, drained and chopped
  • 1 clove garlic, minced
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions
 

  • Add all ingredients to your blender, blend to combine the ingredients thoroughly.
  • Pour into a screw top jar, like a Mason jar, place in the fridge to chill for 3-4 hours before use.
  • Serve and enjoy.

Notes

Low cost.
Shortcuts: Mayonnaise, Sour Cream.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,Salads - Dressings
Green Goddess Salad with Crab Meat
January 13, 2021 Lee
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Green Goddess Salad with Crab Meat

Adapted from a recipe in the Salad Lover's Cookbook, page 34.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • salad greens, such as lettuce, curly endive, or escarole
  • 2 cans crab meat, drained, (about 184 g / 6.5 oz each or 2⅔ cups)
  • 2½ cups Green Goddess Salad Dressing, Shortcut

Instructions
 

  • Rinse, drain, and pat dry the salad greens. Tear into bite size pieces, about 8 cups or as much or as little as you want. Add to a large mixing bowl.
  • Drain crab meat, picking out any shell. (I will research using imitation crab sticks as well for this recipe.)
  • Add the crab to the salad greens, toss, and place in a large plastic bag or vegetable freshener, place in the fridge for at least an hour to chill.
  • When ready to serve, Place the salad greens and crab into a large chilled salad bowl.
  • Add Green Goddess Salad Dressing, gently toss to coat the greens and crab.
  • Serve and enjoy.

Notes

For now I will say this is Fair cost per serving, there is canned crab in high end stores, I am just not sure of the cost. I will also research using imitation crab sticks for this recipe, and that would reduce the cost as well.
Shortcut: Green Goddess Salad Dressing.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Salads - Main Dish,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation
Herb Salad Dressing
January 13, 2021 Lee
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Herb Salad Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 33.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. This makes about 1 cup.
Print Recipe
Prep Time 10 minutes
Cuisine American
Servings 0

Equipment

  • Blender

Ingredients
  

  • ½ cup vegetable oil
  • 2 tablespoons onion, minced
  • 1 tablespoon Parmesan cheese
  • 2 teaspoons salt
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon dry mustard
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon sugar
  • black pepper, to taste, as desired
  • ¼ cup red wine vinegar
  • 1 tablespoon lemon juice

Instructions
 

  • Add all ingredients, except the vinegar and lemon juice, to a blender. Blend for 30 seconds.
  • Add the vinegar and lemon juice and blend for another 30 seconds.
  • Pour into a screw top jar and place in the fridge until use.
  • Shake before using, enjoy.

Notes

Low cost.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,Salads - Dressings
Greek-style Lamb & Olive Salad
January 13, 2021 Lee
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Greek-style Lamb & Olive Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 33.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Passive Time 1 hour
Course Main Dish
Servings 6 servings

Ingredients
  

  • 1 cup Herb Salad Dressing, Shortcut
  • 750 grams cooked roast lamb, trimmed of fat, cut into strips, (1½ lb)
  • curly endive, as needed
  • 1 large cucumber, peeled and sliced
  • 4 medium tomatoes, quartered
  • 1 cup pitted ripe olives

Instructions
 

  • Prepare the Herb Salad Dressing using the Shortcut. Place the prepare lamb in a mixing bowl, pour on the dressing, toss to coat, cover, and place in the fridge for at least 1 hour to marinate or until thoroughly chilled.
  • When ready to serve, arrange curly endive in a salad bowl.
  • In a mixing bowl, add the cucumber, tomatoes, and olives. Toss together with some of the dressing from the lamb.
  • Add the vegetables to the salad bowl.
  • Spoon the lamb slices on top of the vegetables, and pour dressing over the salad.
  • Serve and enjoy.

Notes

I will have to price this when I locate lamb, it may only be available at high end markets. For now I will say this is high cost per serving.
Shortcut: Herb Salad Dressing.
* Fair Value $1.01 to $1.50 per Serving,* High Cost $1.51+ per Serving,LAMB,SALADS,Salads - Main Dish
Macaroni Frank Salad Bowl
January 13, 2021 Lee
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Macaroni Frank Salad Bowl

Adapted from a recipe in the Salad Lover's Cookbook, page 31.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups dry macaroni
  • 1 cup sour cream, Shortcut
  • ¼ cup French Dressing, Shortcut
  • ½ teaspoon salt
  • 2 medium tomatoes, cut into wedges
  • 2 cups curly endive, torn into pieces
  • 1 cup celery, diced
  • ¼ cup red radish, thinly sliced
  • ¼ cup spring onion, sliced
  • 2 hot dogs, sliced

Instructions
 

  • Heat a pot of salted water to boiling, then add the macaroni and cook until tender. Drain and place in a mixing bowl.
  • To the hot pasta, add the sour cream, French dressing, and salt. Mix together then place in the fridge for at least an hour to chill.
  • In a large salad bowl, add the endive, celery, radish, spring onion, and hot dogs. Toss together.
  • Add the chilled macaroni mixture and toss together.
  • Add the tomato wedges to the top.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Sour Cream, French Dressing.
Variant: 1. Use arugula or rocket in place of endive. 
* Best Value $1 or Less per Serving,SALADS,Salads - Main Dish
Caesar Salad
January 13, 2021 Lee
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Caesar Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 30.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 clove garlic, peeled and sliced in half
  • ¾ cup vegetable oil, divided
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 cups croutons, Shortcut
  • 12 cups Romaine lettuce, torn into bite size pieces, (3 quarts)
  • ¼ cup Parmesan cheese, grated
  • 3 tablespoons lemon juice
  • 2 tablespoons vinegar
  • 1 egg, slightly beaten
  • 10-12 anchovy fillets

Instructions
 

  • Add all the oil to a small bowl, add the garlic, let this sit for 2-3 hours. When ready to start preparing, remove and discard the garlic.
  • In a small bowl, add ½ cup of the oil, salt, pepper, and Worcestershire sauce. Mix together and set aside.
  • Heat the remaining ¼ oil, remove from heat, stir in the croutons, set aside.
  • Place the lettuce in a large salad or mixing bowl, sprinkle with the Parmesan cheese.
  • To the ½ cup oil mixture, stir in the lemon juice and vinegar, then pour over the lettuce.
  • Pour the beaten egg over the lettuce, gently toss the salad until all of the egg is mixed in.
  • Add the croutons and toss again. Top with the anchovy fillets.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Croutons.
* Best Value $1 or Less per Serving,SALADS,Salads - Main Dish
Vinaigrette Dressing
January 10, 2021 Lee
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Vinaigrette Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 28.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This is a make the day before salad. This sounds very good, on my to make and taste list. This makes about 1 cup of dressing. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cuisine American
Servings 0

Ingredients
  

  • ¾ cup vegetable oil
  • ¼ cup white wine vinegar
  • 1½ teaspoons seasoned salt, Shortcut
  • ¼ teaspoon black pepper
  • 1 teaspoon dry mustard
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil

Instructions
 

  • Add all ingredients to a screw top jar, such as a Mason jar. Close tightly and shake to blend well. Store covered in the fridge until use.
  • Serve serve with Green Salad Bowl with Tuna or even a simple salad of tomato, onion, cucumbers, and lettuce. Enjoy.

Notes

Low cost.
Shortcut: Seasoned Salt.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,Salads - Dressings
Green Salad Bowl with Tuna
January 10, 2021 Lee
2 Comments

Green Salad Bowl with Tuna

Adapted from a recipe in the Salad Lover's Cookbook, page 28.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
5 from 1 vote
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 package frozen lima beans, (about 10 oz / 283 g)
  • 1 package frozen cut green beans, (about 10 oz / 283 g)
  • 1 package frozen artichoke hearts, (about 9 oz / 255 g)
  • 3 cans tuna, drained, (about 6-7 oz / 170-198 g each)
  • 1 cup Vinaigrette Dressing, plus more for serving, Shortcut
  • 250 grams fresh spinach, rinsed and patted dry, (½ lb)
  • 1 head Boston lettuce
  • 3 spring onions, sliced, white and green parts
  • 85 grams bleu cheese, crumbled, (3 oz)

Instructions
 

  • Cook each of the frozen vegetables following package instructions, drain.
  • Place green beans in a bowl, lima beans and artichoke hearts in another bowl, and the drained tuna in another bowl. Pour the dressing over the vegetables and the tuna. Allow the vegetables to cool completely, tossing occasionally. When cooled, cover all the bowls and place them in the fridge to chill.
  • When ready to prepare the salad, reserve some spinach leave. Tear the lettuce and remaining spinach into pieces, put the lettuce and spinach into a large salad bowl.
  • Line the edges of the bowl with the reserved spinach leaves, add the spring onion, green beans, and cheese.
  • Top with the lima beans, artichoke hearts, and tuna.
  • Serve with additional dressing as desired, and enjoy.

Notes

Some of the ingredients would be a bit of a challenge to find, if they are even in Thailand, but maybe in high end western markets, so for now, I will say this would be fair cost per serving. Replace the lima beans and artichoke hearts with local vegetables and this would be low cost per serving.
Shortcut: Vinaigrette Dressing.
Variant: 1. Feel free to add tomato, onion, and cucumber, any or all. 2. Replace the tuna with canned chicken or fresh cooked and cubed chicken.
* Fair Value $1.01 to $1.50 per Serving,SALADS,Salads - Main Dish