Archive for the ‘SALADS’ Category
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.
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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!
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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
Ham & Cheese Pasta Salad
April 19, 2017 Lee
2 Comments

Ham & Cheese Pasta Salad

Lee
I was making another dish and wanted to make a pasta salad as a side and to make room in the fridge as well, glad I made this, it is excellent! Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course Main Dish, Side
Cuisine American
Servings 10 servings

Ingredients
  

  • 250 grams dry small pasta, small shells, spirals, or macaroni, (8 oz)
  • 250 grams ham, cubed, (8 oz)
  • 200 grams bacon, chopped, fried crispy, cooled, (7 oz)
  • 125 grams Swiss cheese, cubed, (4 oz)
  • 125 grams Cheddar cheese, cubed, (4 oz)
  • 5 small dill pickles, sliced, Shortcut
  • mayo, as needed
  • black pepper, to taste

Instructions
 

  • Cook the pasta in a pot of boiling salted water, to just tender, this way when it cools, it will be a perfect tender pasta for a cold salad. Drain well and place in a large bowl.
  • While the pasta is cooking, go ahead and cube the cheese, ham, and cook the bacon. Here I used only Gouda cheese.
  • Add the remaining ingredients to the bowl, except the mayo and black pepper, and gently mix together.
  • Start adding mayo, couple of large spoonfuls and mix, add more mayo as needed to just coat everything, not dripping with mayo. Season to taste with black pepper. Refrigerate for several hours before serving. Serve as a side or as a main dish.

Notes

The ham will cost 135 Baht, the bacon 130 Baht, Swiss cheese is half a 250 gram block so that is 90 Baht, and the Cheddar cheese is half a 250 gram block to that is 90 Baht. For 10 servings, this is about $1.30 per serving, over all, not bad.
Shortcut: Fridge Dill Pickles.
Variant: 1. In place of Swiss use Gouda or use all Gouda.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,SALADS,Salads - Pasta