Salads – Main Dish | Thailand 1 Dollar Meals

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

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Prep Time 30

Cook Time 10

Course Main Dish

Cuisine American

Servings 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

Chef’s Salad Deluxe

January 9, 2021 Lee

Chef's Salad Deluxe

Adapted from a recipe in the Salad Lover's Cookbook, page 27.

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 20

Course Main Dish

Cuisine American

Servings servings

Ingredients

1 head lettuce, torn into bite size pieces
1 cup cooked chicken, cut into thin strips
1 cup ham, cut into thin strips
56 grams Swiss cheese, cut into thin strips, (2 oz)
2 tomatoes, cut into wedges
1 green bell pepper, cut into rings
3 hard boiled eggs, peeled and quartered, Shortcut
1 cup croutons, and as needed, Shortcut
Deluxe Creamy Dressing, as desired, Shortcut

Instructions

Arrange the torn lettuce on a platter.
Arrange the ham, chicken, and cheese strips in the center.
Arrange the tomato wedges and eggs around the outside of the ham, chicken, and cheese.
Top with green bell pepper rings and sprinkle with croutons.
Pour Creamy Deluxe Dressing over the entire salad.
Serve and enjoy.

Notes

Low cost per serving.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Croutons, Deluxe Creamy Dressing.

SALADS,Salads - Main Dish

Mediterranean Tuna Pasta

March 21, 2019 Lee

Mediterranean Tuna Pasta

This recipe for Mediterranean Tuna Pasta is from Simply Recipes.

This is a tasty, and easy to assemble, pasta salad.

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Dish, Side

Cuisine Mediterranean

Servings servings

Ingredients

340 grams dry spiral pasta, or any bite size pasta, (12 oz)
2 cans tuna in olive oil, (about 185 g / 5 oz each)
1 cup tomato, drained of juice, chopped
¼ cup pitted green olives, sliced, or black olives
¼ cup red onion, diced, or brown onion
2 tablespoons fresh parsley, chopped
1 tablespoon capers, coarsely chopped
2 teaspoons lemon or lime juice
2 tablespoons extra virgin olive oil, 3 tablespoons if using tuna packed in water
1½ cups Mozzarella Cheese, shredded, or as desired
salt and pepper, to taste, as desired

Instructions

Heat a pot of salted water to boiling, then add the pasta and cook until tender, drain. (I used small shell pasta.)
While the water is heating for the pasta, let's prepare the rest of the salad. If the canned tuna in olive oil is good quality, no need to drain the oil, just add the tuna and oil into a large mixing bowl and omit adding the olive oil listed in the ingredients. If the tuna you are using is not good quality olive oil, or packed in soybean oil or water, drain those add the tuna to a large mixing bowl. Break up the large pieces with a fork. (I used 3 cans, 165 g / 5¾ oz each, I like a lot of tuna in a salad.)
To the same mixing bowl, add the tomato, olives, onion, parsley, and capers.
Mix together, this makes it easier to mix in the pasta.
Add the pasta, cheese, olive oil, and lemon or lime juice. Gently mix together. Taste and season with salt and pepper as desired. At this point you can serve this warm as a side dish, I however decided to cover and place in the fridge for a few hours to chill to serve as a main dish.
Serve as a side dish or as a main dish. Enjoy.