Archive for the ‘Salads – Vegetable’ Category
Avocado Mushroom Salad
December 19, 2020 Lee
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Avocado Mushroom Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 10.
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
Course Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 head Boston lettuce
  • 1 avocado, peeled and sliced
  • 250 grams fresh mushrooms, sliced
  • white wine dressing, as desired, Shortcut

Instructions
 

  • Rinse, drain, pat dry, and tear the lettuce. Place in a serving bowl.
  • Add the avocado and mushrooms to the bowl. Toss gently together.
  • Pour in white wine dressing as needed, toss gently to just coat.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: White Wine Dressing.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SALADS,Salads - Vegetable
Fresh Spinach Salad
December 19, 2020 Lee
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Fresh Spinach Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 9.
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 Notes section.
Print Recipe
Prep Time 15 minutes
Course Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams fresh spinach, (1 lb)
  • 115 grams bacon, fried crisp and crumbled, (¼ lb)
  • 1 hard boiled egg, diced
  • 1 small red onion, sliced, separated into rings
  • red wine vinegar dressing, as desired, Shortcut

Instructions
 

  • Wash and pat dry the spinach and place in a mixing bowl, add the bacon, egg, and red onion. Toss together.
  • Pour in red wine vinegar dressing as needed and toss to coat the salad evenly.
  • Serve and enjoy.

Notes

Shortcut: Red Wine Vinegar Dressing.
5 Ingredients or Less,SALADS,Salads - Vegetable
Hefty Vegetable Salad
December 18, 2020 Lee
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Hefty Vegetable Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 8.
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
Course Salad
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 head romaine lettuce
  • 1 head iceberg lettuce
  • 1 zucchini, sliced
  • 4 stalks celery, sliced
  • ½ green bell pepper, sliced
  • Italian dressing, as desired, Shortcut

Instructions
 

  • Rinse, drain, and pat dry the romaine and iceberg lettuce, tear each into bite size pieces and place in a large salad bowl.
  • Add the celery, zucchini, and bell pepper, toss to mix together.
  • Pour on Italian dressing and toss until the salad is just evenly coated.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Italian Dressing. 
* Best Value $1 or Less per Serving,SALADS,Salads - Vegetable
Shades o’ Green Salad
December 18, 2020 Lee
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Shades o' Green Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 6.
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
Course Salad
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 cups fresh spinach
  • 4 stalks celery, sliced
  • ½ green bell pepper, cut into strips
  • 1 cucumber, sliced
  • ½ head lettuce
  • 2 tablespoons chives, chopped
  • ⅓ cup French dressing, Shortcut
  • 6 green olives with pimento
  • 1 small avocado

Instructions
 

  • Place 6 individual salad bowls in the fridge to chill.
  • For the spinach, remove and discard tough stems, roots, and bruised leaves, then wash, drain, and pat dry. Set aside some of the spinach that will be used for lining the salad bowls. Add the rest of the spinach to a large mixing bowl.
  • Rinse, drain, and pat dry the lettuce. Tear the lettuce into pieces and place in the large mixing bowl with the spinach.
  • To the mixing bowl add the celery, bell pepper, cucumber, and chives. Toss everything together.
  • Add the French dressing, toss lightly to coat the greens evenly.
  • Remove the individual bowls from the fridge. Line the bowls with the set aside spinach.
  • Arrange portions of salad from mixing bowl into the individual bowls.
  • Slice the green olives, garnish each salad with the slices from one olive.
  • Remove the pit from the avocado, spoon out from peel, and slice, garnish each salad with avocado slices.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: French Dressing. 
Variant: 1. To make this a main dish salad, Lightly toss 500 grams (1 lb) fresh cooked shrimp with the salad then divide into individual bowls.
* Best Value $1 or Less per Serving,SALADS,Salads - Vegetable
Tomato & Onion Salad I
December 19, 2017 Lee
4 Comments

Tomato & Onion Salad I

Adapted from an internet recipe.
This is a basic salad that is Japanese in origin, and sounds like an excellent side dish. I made this on 19 Dec 2017, very good indeed!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side
Cuisine Japanese
Servings 6 servings

Equipment

  • Mandoline

Ingredients
  

  • 500 grams cherry tomatoes, sliced in half, (1 lb)
  • ½ small onion, thinly sliced, use a mandolin
  • ½ - 1 green bell pepper, thinly sliced
  • 2 tablespoons cooking oil, or olive oil
  • 1½ tablespoons soy sauce
  • 1½ tablespoons rice vinegar
  • 6 shiso leaves, chopped, or basil or coriander

Instructions
 

  • The tomatoes, onion, and bell pepper prepped.
  • Mix together and add the oil, soy sauce, and rice vinegar and toss to coat everything.
  • Sprinkle on the shiso or basil or coriander, serve.
#1 Go-To Recipes,: JAPANESE,SALADS,Salads - Vegetable,Sides - Salads,VEGETARIAN