Tag Archives: Salad

Nine-A-Day Salad

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.

Dressing

  • 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.

Salad

  • 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

= $1.04/serving

…or I imagine it could feed 4 people as an entree, which would be $1.81/serving.

Julie set up a pasta bar, which was a fun idea.   She had different fresh chopped veggies and meats set out and let each person make a bowl of raw ingredients, which she sauteed, then added pasta and (choice of red or white) sauce: kind of like a Mongolian barbecue restaurant!  She very thoughtfully cooked mine first to avoid meatamination.
I chose garlic, red onions, yellow squash, and two(!) kinds of mushrooms.  She also made yummy garlic toast.
It was fun to catch up with the ladies over some comforting food.
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