I don’t normally use a recipe when I make salad, but it’s definitely worthwhile in this case: http://www.food.com/recipe/nine-a-day-salad-382136
This salad is chunkier and heartier than what I usually come up with on my own. It’s a real crowd pleaser, my go-to salad for parties/potlucks, so I knew exactly what to do when my Aunt Julie asked me bring a salad for a family dinner.
I always double the recipe for a crowd. This time around I used tarragon instead of basil, doubled the olive oil (oh yeah!), and used one whole yellow bell pepper instead of two different colors. I also subbed sunflower seeds for the almonds because that was what I happened to have. I like to let it marinate in the dressing for a couple of hours before serving. Everybody always asks me, “What kind of dressing did you use?” and I take pleasure in responding, “homemade.” The truth is, though, that vinaigrette is super, super simple to throw together.
- 4 tablespoons cider vinegar: $0.32
- 2 teaspoon lemon juice: $0.24
- 1 teaspoon dried tarragon: $0.02
- 1 teaspoon dried oregano: $0.02
- 2 garlic cloves, chopped: $0.10
- 1 teaspoon salt: $0.01
- 4 tablespoons olive oil: $0.20
=$0.91 for about five ounces of salad dressing or $0.18/ounce
Newman’s Own dressing is $3.99/16 ounces on their Web site, or about $0.25/ounce.
- 2 cups broccoli florets: $0.90
- 1 yellow bell pepper: $1.26
- 4 slices red onions: $0.12
- 1 can chickpeas: $0.89
- 1 cup carrot, sliced: $0.16
- 1 zucchini, sliced: $0.70
- 1/2 cup mushrooms, sliced: $0.50
- 16 cherry tomatoes: $0.66
- 4 cups spinach: $0.99
- 4 tablespoons sunflower seeds: $0.16
=$7.25 for a gigantic bowl of salad with dressing/7 servings
…or I imagine it could feed 4 people as an entree, which would be $1.81/serving.