Budgeting each bite

Archive for the tag “salad”

Brain Food: Wedge Salad

As your preparing for final exams a quick and healthy meal is perfect to get the creative juices flowing in the brain.  I threw together a wedge salad that has a fresh crisp Spring vibe to it.  I hope you enjoy it.

  • 1/2 head of lettuce
  • cherry tomatoes
  • blue cheese crumbs
  • blue cheese or ranch dressing
  • mandarin oranges
  • bacon bits

Put all the ingredients on top of the half head of lettuce and enjoy.  The amount of each ingredients is all up to you. I personally love to cover mine in the cherry tomatoes, I can a whole container of those things in one sitting.


BYOBowl: Pasta Salad

Happy Friday foodies! I don’t know about you all, but I am so ready for the weekend. For our last Bring Your Own Bowl recipe of the week I decided to make pasta salad. For this recipe you will need:

  • 1 box bowtie pasta
  • 1 red pepper
  • 1 green pepper
  • ½ of a sweet onion
  • ¼ cup olive oil
  • 1 small can sliced black olives
  • ½ can sweet yellow corn
  • ⅛ cup white wine vinegar
  • ⅛ cup apple cider vinegar
  • Salt and pepper to taste

First you will need to start boiling water and then cook the pasta according to the directions on the box. While the pasta is cooking, chop the peppers and onions into small pieces. Once the pasta is cooked, drain and rinse in cold water. Dry the pasta a little and then put it into a large bowl. Add the peppers and onions to the bowl and then drain the corn and olives and add them also. Pour the oil and vinegar over the pasta salad and add a little salt and pepper for seasoning. Then toss it all together and serve. After I made this, I thought a little crumbled feta cheese might be a nice addition, so if you are looking to be adventurous, give that a try. You could also add any other vegetables that you want. This is a cheap and easy recipe that is great for a potluck or barbecue, especially in this nice weather. Enjoy your pasta salad foodies and have a great weekend!


Cucumber Tomato Salad

Hey foodies. I hope you all have had a great week. We have been enjoying some beautiful weather in Harrisonburg this week, so I was in the mood to make something fresh and cool. Therefore, for the end of Health Haze week, I am bringing you one of my favorite salad recipes, cucumber and tomato salad.

Thing you will need:

  • 1 cucumber
  • 1 small carton of cherry tomatoes
  • 1 small sweet onion
  • ½ cup apple cider vinegar
  • ½ cup olive oil
  • Salt and pepper
  • ½ tbsp. dried oregano
  • 1 ½ tbsp. sugar

First you will need to cut your cucumber into bite sized pieces, half your cherry tomatoes (any other kind of tomato will work too, but I think the cherry ones hold up better) and cut your onion into small slices. Feel free to add any other vegetables you like; I am adding green peppers because I love them, but they aren’t necessary. In a small bowl, whisk together all of the non-vegetable ingredients. You will need to whisk rather rapidly to dissolve the sugar and combine the vinegar and oil (you can also use a blender or food processor if you want it to do the work for you). Season with salt and pepper to flavor. Then add the cut vegetables to a bowl and pour the marinade over them. Let sit in the refrigerator covered for at least 1 hour so the flavors have a chance to combine. This is a great dish to bring to a potluck or enjoy alongside any dinner and it’s delicious and healthy. Enjoy the weekend foodies!


Going Green Tuna Wrap

Trying to eat healthy while still enjoying your meal in a college world can be a very challenging task.  Here I created a refreshing tuna salad wrap that won’t leave you feeling shameful after eating it.

Here is what you need:

  • 5-6 oz. of tuna (1 can)
  • One small granny smith apple
  • 1 TBSP of light Mayo or plain greek yogurt
  • 2 TSP of Lemon juice
  • 1 TSP of Dijon mustard
  • Spinach tortilla wrap

Combine the tuna, mayo (or yogurt), lemon juice, and dijon mustard into a bowl and stir them together evenly.  After stirring the ingredients cut the apple up into slices and set one slice aside to add into the tuna salad.  Cut the one apple slice that was set aside into small cubes and stir this into the tuna mixture.  Evenly spread the tuna salad onto the spinach wrap and roll it up.  If desired toast the wrap. Serving the wrap heated or cold is perfectly fine it is all about preference. The apple slices that were not put into the tuna salad can now be the side dish.  I love using tuna in my recipes, its quick, easy, very cheap and is full of protein.  Leave a comment and tell me what you think about the recipe.



Easy-To-Go Salad


Check out the recipe link above ^

This sliced beef salad recipe is pretty easy to make and even easier to take to campus for lunch.  You can experiment with different ingredients and make a delicious ready to go lunch.


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