Archive for the ‘SALADS’ Category
Marinated Garden Salad
May 6, 2021 Lee
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Marinated Garden Salad

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 161.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 10 minutes
Passive Time 4 hours
Course Salad
Servings 6 servings

Ingredients
  

  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • ⅓ cup red wine vinegar
  • Herb Option
  • ¼ teaspoon black pepper
  • Vegetable 1 Option
  • Vegetable 2 Option
  • 1 medium green bell pepper, cut into strips
  • 1 medium onion, sliced

OPTIONS

Herb - Use 1 Item

  • ½ teaspoon dried basil leaves, crushed
  • 2 tablespoons fresh chives, chopped
  • ½ teaspoon dried tarragon, crushed
  • ½ teaspoon rubbed sage

Vegetable 1 - Use 1 Item

  • 3 medium zucchini, thinly sliced
  • 2 medium cucumbers, thinly sliced
  • 250 grams snow pea pods, (½ lb)
  • 250 grams small whole button mushrooms, (½ lb)

Vegetable 2 - Use 1 Item

  • 2 medium tomatoes, cut into wedges
  • 2 cups carrot, julienned
  • 1 can water chestnuts, sliced, drained, (8 oz / 226 g)
  • 2 cups cut green beans, cooked, drained

Instructions
 

  • In a large mixing bowl, add the chicken broth, vinegar, Herb Option, and black pepper. Mix together.
  • Add the Vegetable 1 and Vegetable 2 Options, bell pepper, and onion. Gently toss. Cover and place in the fridge until serving, at least 4 hours. Stir occasionally while it is refrigerated.
  • Serve as a side dish with an main dish. Enjoy.
SALADS,Salads - Vegetable
German-style Potato Salad
May 5, 2021 Lee
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German-style Potato Salad

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 160.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe 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 minutes
Cook Time 45 minutes
Course Salad
Servings 8 servings

Ingredients
  

  • 1 kilo potatoes, (2 lb)
  • 2 hard boiled eggs, peeled, sliced, Shortcut
  • Seasoning Option
  • Meat Option
  • ½ cup onion, diced
  • 2 tablespoon all-purpose flour
  • 2 tablespoons sugar
  • ⅓ cup cider vinegar
  • 1 can condensed chicken broth, (10½ oz / 298 g) or 1½ cups fresh broth
  • ⅓ cup water, omit if using fresh broth
  • black pepper, as desired, to taste
  • Garnish Option

OPTIONS

Seasoning - Use 1 Item

  • 2 tablespoons fresh parsley, chopped
  • ¼ cup carrot, shredded
  • ½ teaspoon celery seed
  • ½ teaspoon dried dill weed, crushed

Meat - Use 1 Item

  • 6 slices bacon, diced
  • ½ cup cooked ham, diced, plus 2 tablespoons vegetable oil
  • 4 hot dogs, sliced, plus 2 tablespoons vegetable oil
  • 250 grams kielbasa, diced, plus 2 tablespoons vegetable oil, (½ lb)

Garnish - Used 1 Item

  • spring onion, sliced
  • green bell pepper, diced
  • pimento, diced
  • green olives with pimento, sliced

Instructions
 

  • Add the potatoes to a 4 quart saucepan or pot, cover with water and place on high heat and bring to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes or until potatoes are fork tender. Drain and let potatoes cool until you can handle them.
  • Once potatoes are cooled, peel, and slice.
  • In a large mixing bowl, add the potatoes, eggs, and Seasoning Option. Mix and set aside.
  • In a non stick pan on medium heat, add the Meat Option and onion, cook until the meat is cooked through and browned.
  • Remove the meat and onion with a slotted spoon and add to the potato mixture. Leave the drippings in the pan. Toss meat mixture with the potatoes.
  • To the pan, stir the flour into drippings and cook 1 minute, stirring continuously.
  • Stir in the sugar, vinegar, broth, water, and season with black pepper as desired. Cook until mixture comes to a boil. Remove from heat.
  • Pour over the potatoes and toss gently to mix.
  • Sprinkle with Garnish Option. Serve warm as a side dish and enjoy.

Notes

Shortcuts: Hard Boiled Chicken Eggs, Chicken Broth (Pressure Cooker).
SALADS
Potato Salad
May 4, 2021 Lee
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Potato Salad

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 159.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe 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
Cook Time 30 minutes
Passive Time 4 hours
Course Salad
Cuisine American
Servings 8 servings

Ingredients
  

  • 1,360 grams potatoes, (3 lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¾ cup mayo
  • 2 tablespoons red wine vinegar
  • Seasoning Option
  • 1 cup fresh celery, diced
  • Vegetable 1 Option
  • ½ cup Vegetable 2 Option
  • 2 hard boiled eggs, peeled, chopped, Shortcut

OPTIONS

Soup - Use 1 Item

  • condensed cream of celery soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut

Seasoning - Use 1 Item

  • ⅛ teaspoon black pepper
  • ¼ teaspoon dry mustard
  • ½ teaspoon celery seed
  • ⅛ teaspoon cayenne pepper

Vegetable 1 - Use 1 Item

  • ¾ cup peas, fresh or frozen, cooked, drained
  • ¼ cup spring onion, sliced
  • ½ cup carrot, cooked, drained, diced
  • ½ cup fresh zucchini, diced

Vegetable 2 - Use 1 Item

  • radishes, sliced
  • cucumber, chopped
  • green bell pepper, diced
  • pitted ripe olives, sliced

Instructions
 

  • Add the potatoes to a large saucepan or pot, cover with water and place on high heat and bring to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes or until potatoes are fork tender. Drain and let potatoes cool until you can handle them.
  • Once potatoes are cooled, peel and cut into ½ inch cubes.
  • In a large mixing bowl, add the Soup Option, mayo, vinegar, and Seasoning Option. Mix together until blended well.
  • Add the potatoes, celery, Vegetable 1 and Vegetable 2 Options, and eggs. Fold to mix together. Cover and place in the fridge for at least 4 hours.
  • Serve as a side dish, enjoy.

Notes

Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Hard Boiled Chicken Eggs.
SALADS
Rice Salad
April 30, 2021 Lee
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Rice Salad

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 158.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe 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 5 minutes
Cook Time 20 minutes
Passive Time 4 hours
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • Rice Cooker or Saucepan (2 quart)

Ingredients
  

  • 1 can condensed chicken broth,  (10½ oz / 298 g), Shortcut
  • ¾ cup water, see Note 2.
  • 1 cup dry white rice, rinsed
  • ½ cup mayo
  • ½ cup sour cream
  • Liquid Option
  • 1 cup fresh celery, diced
  • Addition 1 Option
  • Addition 2 Option

OPTION

Liquid - Use 1 Item

  • ½ cup pineapple juice
  • ⅓ cup orange juice, plus 3 tablespoons lemon juice
  • ⅓ cup apple juice, plus 2 tablespoons vinegar

Addition 1 - Use 1 Item

  • 1⅓ cups seedless grapes, halved
  • ½ cup spring onion, sliced
  • ½ cup green bell pepper, cut into strips

Addition 2 - Use 1 Item

  • 2 medium bananas, sliced
  • 2 hard boiled eggs, chopped, Shortcut
  • 1½ cups cherry tomatoes, halved

Instructions
 

  • Note 1. Two ways to prepare the rice, using a Rice Cooker or stovetop in a Saucepan. Use either method you are comfortable with.
  • Note 2. If using the canned broth, use the water as stated. If using homemade broth, use 2 cups of broth and omit the water.

For the Rice - Rice Cooker

  • Add the canned chicken and water or fresh broth to the rice cooker, add the rinsed rice. Set to Cook and let the rice cooker complete the cycle as indicated when the switch changes to warm, about 20-25 minutes. Unplug and fluff rice with a paddle, set aside to cool while you continue with the recipe.

For the Rice - Stovetop Saucepan

  • Add the canned chicken and water or fresh broth to a 2 quart saucepan on high heat. Bring to a boil. Stir in the rinsed rice and reduce to low heat and cover. Simmer for about 20 minutes or until the rice is tender. Remove from heat, fluff rice, set aside to cool while you continue with the recipe

After Rice is Cooked...

  • In a large mixing bowl, add the mayo, sour cream, and Liquid Option. Mix together until combined.
  • Stir in cooked rice, celery, and Addition 1 Option. Cover and place in the fridge until serving time, at least 4 hours.
  • Right before serving, stir in Addition 2 Option.
  • Serve and enjoy.

Notes

Shortcuts: Chicken Broth (Pressure Cooker), Hard Boiled Chicken Eggs.
SALADS
Chicken Salad with White Wine Dressing
January 14, 2021 Lee
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Chicken Salad with White Wine 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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ⅔ cup White Wine Dressing, Shortcut
  • 2 cups cooked chicken, coarsely chopped, Shortcut
  • ¼ cup toasted almonds, chopped
  • ¼ cup celery, diced
  • 2 teaspoons capers, drained, chopped
  • ¼ cup plain yogurt
  • 1½ teaspoons lemon juice
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • lettuce, as needed

Instructions
 

  • Prepare the White Wine Dressing if using the Shortcut. Place the chicken in a shallow bowl, pour the dressing over the chicken and toss. Place in the fridge to let the chicken marinate for about 1 hour.
  • Drain the chicken thoroughly and place in a mixing bowl. Add the almonds, celery, and capers, and toss together.
  • In a separate bowl, Add the yogurt, lemon juice, salt, and pepper. Mix together.
  • Pour yogurt mixture on the chicken mixture and toss lightly until thoroughly mixed. Place salad in fridge to chill.
  • When ready to serve, shape cups from lettuce leaves and place in salad bowls. Spoon chicken salad into the lettuce bowls.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: White Wine Dressing, Cooked Chicken (Pressure Cooker).
Variant: 1. Use canned, drained chicken in place of fresh cooked.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned,SALADS,Salads - Main Dish
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
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
Green Salad Bowl with Tuna
January 10, 2021 Lee
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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