Dinners Are Served: 10 Entrée Salads for Less Than $50 (Kopie)
Its a strange truth that people tend to eat lighter during the summertime. With warm weather making an appearance earlier than usual this year, we decided to designate a food feature towards the seasons most trusty, yet underrated standby: salad!
Always in our refrigerator, we often forget its quite easy to create a whole meal out of it with a just little creative thinking. In fact, for the next month we challenge you to not let a single bag of greens go bad. Are you up to the challenge?
Whether you buy it bagged, chopped, prepared, or raw, here are five ways to dress up your greens. The shopping list and recipes include enough ingredients for five salads, two servings of each (ten meals total!) for less than $50. With a few simple tricks and some select seasonal ingredients, youll be whipping together delicious and hearty salads in no time flat.
Download or print off the shopping list and recipes in The Everygirl Handbook. There youll also find our last two features of 10 Meals for Less than $50 and 10 Vegetarian Meals for Less than $50.
*ingredients prices based off Trader Joes in Chicago
Monday Strawberry and Walnut Salad with Balsamic Dressing
Salad Ingredients:
2 cups of fresh baby spinach
1 cup of strawberries, sliced
½ cup of toasted walnuts
½ cup of goat cheese, crumbled
Dressing Ingredients:
2/3 cup of strawberries, sliced
¼ cup of balsamic vinegar
1 clove of garlic
1 tsp dried thyme
Directions:
Blend all dressing ingredients together in a blender or food processor. Drizzle over salad.
Tuesday Bok Choy Chicken Salad with Sesame Dressing
Salad Ingredients:
4 baby bok choy or 2 regular bok choy, rinsed and thinly sliced
2 boneless skinless chicken breasts, grilled and sliced into strips
1 cucumber, thinly sliced into half moons
½ cup of carrots, sliced
¼ cup of peanuts
2 tbsp toasted sesame seeds
Dressing Ingredients:
1 clove garlic minced
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon honey
1 tablespoon chopped scallions
Directions:
Whisk all dressing ingredients together and drizzle over salad.
Wednesday Grilled Corn and Chicken Salad with Cilantro Lime Vinaigrette
Salad Ingredients:
2 cups of romaine lettuce, chopped
½ cup of roasted corn
2 boneless skinless chicken breasts, grilled and sliced into strips
½ avocado, diced
½ cup of black beans, drained and rinsed
½ cup of cherry tomatoes, halved
Dressing Ingredients:
2 tbsp canola oil
1 tbsp white wine vinegar
juice of 1 lime
1 clove of garlic
¼ tsp salt
¼ tsp pepper
1 tsp sugar
2 tsp fresh cilantro, minced
Directions:
Blend all dressing ingredients together in a blender or food processor. Drizzle over salad.
Thursday Crab Cobb Salad with Lemon Basil Dressing
Salad Ingredients:
2 cups of romaine lettuce, chopped
1 (6 oz) can of crab meat, strained
3 pieces of turkey bacon, cooked and roughly chopped
½ avocado, diced
½ cup of light shredded mozzarella
½ cup of cherry tomatoes, halved
½ cup of chopped scallions
Dressing Ingredients:
1/3 cup of olive oil
¼ cup of fresh basil leaves, chopped
Juice of 1 lemon
1 clove of garlic
Dash of salt
Directions:
Whisk all dressing ingredients together and drizzle over salad.
Friday Spinach and Blue Cheese Salad with Warm Balsamic Vinaigrette
Salad Ingredients:
2 cups of fresh baby spinach
¼ cup of crumbled blue cheese
3 pieces of turkey bacon, cooked and roughly chopped
½ cup of cherry tomatoes, halved
¼ cup of red onions, cut into half moons
¼ cup of toasted walnuts, finely chopped
Dressing Ingredients:
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp sugar
½ tsp salt
½ tsp pepper
Directions:
Heat all dressing ingredients together in a small saucepan over medium heat until warm and pour directly over the salad.
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