Archive for the ‘Sides – Salads’ Category
Red Radish Salad II
October 6, 2018 Lee
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Red Radish Salad II

Sounds like an excellent use for red radishes. On my to make list.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine American
Servings 2 servings

Ingredients
  

  • 3 large red radishes
  • 1/2 cup Greek yogurt
  • 2 tablespoons fresh dill, chopped
  • 1 1/2 tablespoons lemon or lime juice
  • 1 tablespoon poppy seeds
  • salt, as desired

Instructions
 

  • Wash and thinly slice the radishes, the use of a mandolin is highly recommended.
  • In a mixing bowl, add the yogurt, dill, juice, and poppy seeds, mix together to make the dressing.
  • Add the sliced radish and toss with the dressing until evenly coated. Taste and season with salt as desired. Cover and place in the fridge until you serve.
  • Serve as a side dish, enjoy.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Sides - Salads
Red Radish Salad I
October 6, 2018 Lee
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Red Radish Salad I

I love red radishes so this salad sounds really good. I made this on 6 Oct 2018, excellent taste, and my wife loved this. A small amount is perfect as a side as it has a strong flavor.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Course Side
Cuisine American
Servings 3 servings

Ingredients
  

  • 5 large red radishes
  • 1 cups white vinegar, or rice vinegar
  • 1/2 cup sugar
  • pinch salt
  • pinch black pepper

Instructions
 

  • Wash the radishes and thinly slice, the use of a mandolin is highly recommend.
  • In a large mixing bowl, add the vinegar, sugar, and salt, whisk until the sugar is dissolved.
  • Add the sliced radish, mix, then season with pepper as desired, a pinch or two. If there is not enough liquid to cover most of the radishes, mix in equal parts water and vinegar, then place in the fridge for at least an hour. This salad will last 2-3 days in the fridge.
  • For serving, think as a salad, or mixed into a lettuce salad, or as a burger or hot dog topping.

Notes

Low cost.
Variants: 1. Add thinly sliced onion to the radishes. 2. Use rice vinegar in place of white.
Recipe adapted from Just A Pinch Recipe Club, Julian Esquivel, and the original recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,CONDIMENTS,Sides - Salads
Cucumber Tomato Avocado Salad
September 29, 2018 Lee
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Cucumber Tomato Avocado Salad

This sounds tasty and is on my to make list real soon.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams tomatoes, chopped, (1 lb)
  • 1 English cucumber, sliced
  • 1/2 medium red onion, sliced
  • 2 avocados, diced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon or lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions
 

  • If you have a mister, lightly spray the diced avocado with a little bit of additional lemon or lime juice to prevent them from browning.
  • In a large mixing bowl, add the tomatoes, red onion, avocado, cucumber, and cilantro.
  • Mix together the olive oil and lemon or lime juice in a small bowl, drizzle over the salad and gently toss together to mix. Cover and place in the fridge.
  • When ready to serve, gently toss the salad with the salt and pepper, enjoy.

Notes

Low cost.
Variant: 1. Replace the cilantro with dill.
This recipe for Cucumber Tomato Avocado Salad is from Natasha's Kitchen.
* Best Value $1 or Less per Serving,Sides - Salads
Three Bean Salad
September 22, 2018 Lee
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Three Bean Salad

This sounds really delicious and can be made any number of ways depending on the types of beans you use each type. I will make this with dry or fresh beans that I have cooked, feel to use canned beans if you like. If you would like to cook the beans from dry or fresh, those shortcuts are in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 3/4 cup green beans, drained, or a 8 oz can drained, rinsed
  • 3/4 cup red Kidney beans, drained, or a 8 oz can drained, rinsed
  • 3/4 cup chickpeas, drained, or a 8 oz can drained, rinsed

For the Dressing

  • 1 tablespoon Dijon mustard, optional
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white onion, grated
  • 1 clove garlic, grated
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • In a large mixing, add all the Dressing ingredients and whisk together.
  • Add the beans to the mixing bowl and mix with the dressing to coat all the beans.
  • Cover the salad and place in the fridge for at least 4 hours or up to 24 hours.
  • Before serving, leave the salad out at room temp for 20 minutes then mix the beans again, serve as a side dish.

Notes

Low cost.
Shortcuts: Green Beans (Pressure Cooker), Red Kidney Beans (Pressure Cooker), Chickpeas (Pressure Cooker).
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Sides - Salads
Chickpea Salad
August 21, 2018 Lee
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Chickpea Salad

I will be hooked on this, my wife and I very much like chickpeas, in soups, salads, pasta salads, by themselves right out of the pressure cooker, etc. so this I am sure will be hit. On my to cook list and soon. I will use chickpeas cooked from dry but you are free to use canned chickpeas if you desire. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

For the Salad

  • 1 can chickpeas, (15 oz) drained, or 2 cups cooked, (Shortcut)
  • 1 avocado
  • 1/2 fresh lemon
  • 1/4 cup red onion, diced large
  • 2 cups cherry tomatoes, halved
  • 2 cups cucumber, diced, peeled or not up to you
  • 1/2 cup fresh parsley, chopped
  • 3/4 cup red bell peppers, diced

For the Dressing

  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon ground cumin
  • salt and pepper, as desired

Instructions
 

  • If using dry chickpeas, cook 1 cup of dry in your preferred way, I will use a pressure cooker, then use 2 cups, drained, from that. Link to my method is in the Recipe Notes section.
  • Halve and remove the pit from the avocado (grow a tree from the pit, great project for kids or adults), then scoop out the flesh and cube. Place the avocado cubes in a large mixing bowl. Sprinkle the lemon juice over the avocado and gently stir.
  • Add the remaining Salad ingredients to the mixing bowl and gently toss to mix.
  • Mix the Dressing ingredients in a small bowl, pour in the mixing bowl and gently mix to distribute the dressing throughout the salad.
  • Cover and refrigerate for at least 1 hour.
  • Serve as a side salad with a main dish of your choice. Enjoy.

Notes

Low cost.
Shortcut: Chickpeas (Pressure Cooker).
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,Sides - Salads
Greek Pasta Salad
August 3, 2018 Lee
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Greek Pasta Salad

Samantha Thayer, United States - Thailand.
This is from my daughter, Samantha, and when she made this, she did not know what to call it, but she certainly nailed this one! This looks and sounds, perfect. Measurements are approximations only. Photos provided by Samantha.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Main Dish, Side
Cuisine American
Servings 0

Ingredients
  

  • 6-7 cups cooked pasta, bite size, like shells, spirals, wheels, etc.
  • 2 small cucumbers, peeled, cut in half lengthwise, sliced
  • 15 kalamata olives, sliced
  • 1/4 red onion, diced
  • 115 grams Feta cheese, crumbled, (4 oz container)
  • 1 cup dry hot salami, sliced
  • 1 cup Greek vinaigrette
  • 1/4 baby arugula
  • squeeze fresh lemon
  • salt and pepper, to taste

Instructions
 

  • Prepare the pasta per the package instructions. Drain. Set aside to let it cool while you prepare the rest of the ingredients. (Wheels were used here to make it pleasant for small children to see.)
  • Onion, cucumbers and olives ready.
  • Salami is ready.
  • Feta cheese is crumbled and ready. Do not add the feta if the pasta is still warm, chill the salad first because melted feta is not pleasant to see.
  • Although a homemade dressing is always preferred, the bottled type is good to have on hand for convenience and a time saver.
  • In a large mixing bowl, toss together the pasta, vegetables, including the arugula, and the salami. Add the vinaigrette and mix in, taste, and season with lemon juice, salt, and pepper to your desired liking. Chill the salad for at least an hour, overnight is highly recommended to allow the flavors to blend and develop.
  • Add the feta cheese and gently mix together, place in a serving dish, and enjoy.
* Best Value $1 or Less per Serving,PASTA,Sides - Salads
Bleu Cheese & Olive Pasta Salad
July 22, 2018 Lee
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Bleu Cheese & Olive Pasta Salad

Easy and common ingredients. Delicious!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 250 grams dry spiral pasta, (8 oz)
  • 1/2 cup mayo
  • 1/4 cup lemon or lime juice
  • salt and pepper, as desired
  • 1 cup spring onion, chopped, white and green, about 1/4 inch slices
  • 1/2 cup Bleu cheese, cold, crumbled
  • 1/2 can black olives, drained, sliced

Instructions
 

  • Cook the pasta in a pot of salted boiling water, until just past done. Drain, and run under running water to cool and stop the cooking process, drain well. Place in a large mixing bowl and set aside.
  • While the pasta is cooking, in a small bowl, add the mayo, lemon or lime juice, and whisk together, season with salt and pepper to taste, as desired. Whisk until smooth. Prep the olives, cheese, and spring onion.
  • Add the prepped items and dressing to the pasta and toss to mix well. Cover and place in the fridge for at least 2 hours before serving.
  • Serve as a side dish with any meal. Enjoy.

Notes

Low cost.
Variants: 1. Add hard boiled quail eggs. 2. Add cherry tomatoes sliced in half lengthwise.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Sides - Salads
Italian Pasta Salad
July 18, 2018 Lee
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Italian Pasta Salad

Adapted from an internet recipe.
This is a base recipe that you can tailor every time you make this so it is never the same. This is a make ahead salad, meaning you make this the day before, then chill it overnight, allowing the flavors to blend. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams dry Penne pasta, or ziti, rigatoni, or maccheroni, (1 lb)
  • ½ purple onion, diced
  • 1 can black olives, drained and sliced
  • 1 ½ tablespoons Italian seasoning, Shortcut
  • ½ cup apple cider vinegar
  • ½ cup sugar
  • salt, to taste

Customize the Salad with:

  • chicken, cooked, diced
  • ham, diced
  • shrimp, cooked, peeled
  • tofu, cubed, fried
  • pepperoni, sliced
  • Italian sausage, cooked, crumbled
  • bacon, cooked crispy, crumbled
  • anchovies
  • Mozzarella cheese, shredded or cubed
  • Parmesan cheese, grated
  • Provolone cheese, shredded
  • cherry tomatoes, halved
  • celery, chopped
  • carrot, julienned
  • green olives, sliced
  • fresh basil, chopped
  • fresh parsley, chopped
  • hard boiled quail eggs, peeled

Instructions
 

  • Cook the pasta in a pot of boiling, salted water, until tender. Over cooked by a minute or two is preferred. For pasta salads, just tender pasta is not desired, since the pasta is not being cooked further in a sauce, you want well cooked pasta. Drain the pasta and rinse under cold water to stop the cooking process. Place the pasta in a large mixing bowl.
  • While the pasta is cooking, mix together the vinegar and sugar.
  • Add the vinegar mixture and Italian seasoning to the pasta and mix well to coat all the pasta and distribute the seasoning. Let the pasta cool.
  • Once the pasta is cooled, mix in the onion and olives and mix well.
  • Cover and place in the fridge overnight.
  • Now the base recipe is ready. This can be served as is, or dressed up as you desire. Add any of the Customize ingredients as you desire to change this salad each time you make it.

Notes

The base recipe is low cost, depending on other added items, that will increase the per serving, but certainly not over $1 per serving.
Shortcut: Italian Seasoning.
* Best Value $1 or Less per Serving,Sides - Salads
My Pasta Salad
July 15, 2018 Lee
1 Comment

My Pasta Salad

Lee
Salad bars in Thailand often have hard boiled quail eggs as a choice. I used to get just a bowl of quail eggs and Bleu cheese dressing as my salad, and my daughter and I gobbled these up. So I figured I would take this a step further and make a pasta salad with quail eggs and other salad fixings along with Bleu cheese dressing. I made this on 14 July 2018, and absolutely delicious. Link to the shortcut is listed in the Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Passive Time 2 hours
Total Time 2 hours 30 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 250 grams dry pasta, any bite size pasta, spirals, shells, etc., (8 oz)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small onion, diced
  • ½ jar green olives with pimento, sliced, (jar is 300 g / 11 oz)
  • 25 hard boiled quail eggs, Shortcut
  • 1 cup dry chickpeas, soaked and cooked or 1 can drained
  • Bleu cheese dressing, as needed

Instructions
 

  • Cook pasta of your choice in a pot of boiling salted water. When tender, drain and run under cold water to stop the cooking process then drain well again and place in a large mixing bowl. I used a mix of spirals and elbows.
  • Prepare the quail eggs, either using fresh eggs, which is what I do, or use canned eggs. I use 25 fresh eggs which is comparable to canned, which is 23-25 eggs. For canned, just open and drain. For fresh eggs, hard boil them and peel.
  • Dice the peppers and onion and place in the mixing bowl with the pasta. These are on top of the pasta.
  • Mix together the pasta, peppers, and onion.
  • Slice the olives and add to the pasta, gently mix those in. I do this is steps so as not to break up any of the ingredients.
  • Add the chickpeas and eggs.
  • Gently mix those into the pasta, then add the dressing, start with 1 cup and gently mix that in, then add ½ cup at a time for the consistency you want, the goal is everything coated well but not dripping in dressing.
  • Cover and place in the fridge until chilled. Serve with any main dish of your choice.

Notes

Shortcut: Perfect Hard Boiled Quail Eggs.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Eggs - Quail,Sides - Salads
Hotdog & Spring Onion Chili Salad
June 20, 2018 Lee
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Hotdog & Spring Onion Chili Salad

Adapted from an internet recipe.
Thais love hotdogs, they have as many brands of hotdogs as they do brands of canned fish and rice. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. This is a typical side/snack served with beer in the evening. Serve with rice for a complete meal.
Print Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Main Dish, Side
Cuisine Thai
Servings 3 servings

Ingredients
  

  • 1 package quality hot dogs, slice at an angle, about ¼ inch thick
  • 1 onion, diced
  • ½ cup spring onions, chopped into ½ inches
  • â…“ cup fresh mint, chopped
  • â…“ cup fresh coriander leaves, chopped
  • 1-4 green Bird's Eye chilies, chopped, to taste
  • 1 large red chili, chopped
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • ½ teaspoon sugar
  • water, as needed

Instructions
 

  • Heat a medium size pot half full of water to boiling, then add the hotdog slices. Cook for 2 minutes to heat them through, drain, and place in a mixing bowl.
  • Add to the mixing bowl the onion, spring onion, coriander, and chilies. Mix together.
  • To the mixing bowl, add the fish sauce, lime juice, and sugar. Toss to combine.
  • Serve on a large plate (family style) and sprinkle the mint over the top.
  • Serve as a side dish with evening drinks, or with rice for a complete meal.

Notes

Low cost.
* Best Value $1 or Less per Serving,: THAI,Beef - Sausage,Chicken - Sausage,Sides - Salads