BUDGET FOOD LADY
helping you save everyday
helping you save everyday
Sides - Salads
My Favorite Summer Salad
This is a great salad for the summer for BBQ season. Try and get the best blue cheese possible
Serves 4-6 for under $20.00
Ingredients:
1/2 cup of Extra Virgin Olive Oil
1 bunch of Romaine lettuce- approx $2.99
1 bunch of Red Leaf lettuce- approx $2.99
3 vine tomatoes slice- approx $3.99
1/4 cup of blue cheese- crumbled-approx $4.99
8 slices of bacon- approx $2.99
Salt and Pepper to taste
Preparation:
Preheat oven to 350 F. Place bacon on a foil lined baking sheet. Bake for 15 minute on each side. Cut bacon into small pieces and set aside. In a large bowl add the lettuce, romaine and tomatoes. Add the olive oil and season with salt and pepper . Toss to combine. Add the blue cheese and bacon and gently toss to combine. Serve immediately.
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Spinach Salad with Chickpeas and Tomatoes in Lemon Olive Oil Dressing
I make a lot of salads and I use chickpeas often. This can be made in no time and is an excellent high protein meatless meal.
Serves 4 for under $10.00
Ingredients:
1/2 cup Extra Virgin Olive Oil
Juice of 1/2 lemon
3 garlic cloves finely chopped
1 bag of fresh spinach- approx $3.99
2 medium plum tomatoes- finely chopped- approx $1.99
1 can of low sodium chickpeas- drained and washed- approx $1.99
Salt and Pepper to taste
Preparation:
Heat a large skillet on medium heat. Add the olive oil. Add garlic and cook for 2-3 minutes. Add the chopped tomatoes and cook for 3-4 minutes. Add the chickpeas and season with salt and pepper. Cook on low-medium heat for 6-8 minutes. Remove from heat and set aside. In a large bowl add the spinach leaves. Add the chickepea tomato mixture. Season with salt and pepper, lemon juice and toss. Drizzle lightly with olive oil Toss lightly again. Serve immediately.
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Chickpea, Tomato And Olive Salad with "Pesto Dressing"
This salad can be be a meal in itself with the protein from the chickpeas. As always use the best quality olive oil.
Serves 4 for under $15.00
Ingredients:
3 cups of cherry tomatoes-sliced in 1/2- approx $4.99
1 can of low sodium chickpeas- drained- approx $1.99
1/4 cup Kalamata olives- approx $1.99
1/2 cup of Extra Virgin Olive Oil
3 tablespoons of chopped parsley
1 teaspoon of oregano
1 clove of garlic- finely chopped
Salt and Pepper to taste.
Preparation:
In a bowl whisk together the olive oil, parsley and oregano and set aside. In a large salad bowl add the chickpeas, tomatoes and olives. Season with salt and pepper. Add the olive mixture. Toss and serve. Can be served chilled or room temp.
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Cucumber Pear Walnut Gorgonzola Salad
This salad goes great with grilled steak, chicken or pork. It is so easy to assemble and loaded with flavor. I can't stop eating it.
Serves 4 for under $25.00
Ingredients:
4 cucumbers- peeled and cut into thin strips- approx $5.99
1/2 cup extra virgin olive oil
3 tablespoons of red wine vinegar
Juice of 1/2 lemon
1/4 cup gorgonzola- crumbled- approx $5.99
2 large pears- sliced- approx $1.99
1/4 cup of walnuts- crushed- approx $4.99
Salt and Pepper to taste
Preparation:
In a large bowl add the olive oil, vinegar, lemon juice and salt and pepper. Whisk together and set aside. In a salad bowl add the cucumber and walnuts. Add the dressing. Pour over and toss. Add the gorgonzola and gently toss to combine. Top with fresh ground black pepper if desired. Serve immediately.
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Roast Butternut Squash with Rosemary
I love this simple dish during the winter months. So easy to prepare!
Serves 4 for under $10.00
Ingredients:
2 large butternut squashes- approx $3.99
Extra Virgin Oil
3 sprigs rosemary- finely chopped- additional whole sprigs- approx $1.99
Salt and Pepper to taste
Preparation:
Preheat oven to 400 F. Wash squash. Scoop out the inside and save the seeds. Cut the squash into long slices. Place the squash, seeds and rosemary in a large bowl. Evenly coat with olive oil and season with salt and pepper. Place the ingredients from the bowl on a large baking sheet. Drizzle will olive oil and top with a few sprigs of rosemary. Roast for 45-55 minutes and the squash has a nice caramel color. Serve immediately,
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Yellow Zucchini with Chilis and Parsley
This is a great side dish! Quick and easy to make!
Serves 4-6 for under $15.00
Ingredients:
8 yellow zucchinis - washed and sliced into about 1 inch slices- approx $10.99
1/2 cup extra virgin olive oil
4 cloves of garlic- finely chopped
1 tablespoon of a red chili pepper- thinly sliced-(you can use more if you desire)- approx $1.99
1/2 bunch of fresh parsley- finely chopped- approx $1.99
Salt and pepper to taste
Preparation:
Bring a large pot of water to boil. Add the zucchini. Lower heat and cook for about 6-7 minutes. Drain and set aside. (You want the zucchini to be firm but cooked) In a large pan heat the olive oil on medium heat Add the garlic. Cook for 2-3 minutes. Add the chili pepper stir and cook for 2 more minutes. Add the zucchini, salt and pepper. Cook for 5-6 minutes on medium-low. Stir to combine all ingredients. Add the parsley and stir again. Add about another tablespoon of olive oil and fresh black pepper and cook for 2-3 more minutes. May be served hot or cold.
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String Beans with Baked Crispy Bacon and Onions
I usually saute my string beans with garlic and olive il. The other day I wanted to try something different with the bacon I had left and needed to use. I love the way it turned out.
Serves 4 for under $15.00
Ingredients:
2 lbs of string beans- approx $4.99
1/3 cup Extra Virgin Olive Oil
4-5 slices of thick bacon- approx $4.99
1 large sweet onion- sliced
Salt and Pepper to taste
Preparation:
Preheat the oven to 350F. Line a large baking sheet with foil. Add the bacon slices and bake for 15 minutes on each side until nice and crispy. Crumble the bacon into small pieces. Set aside covered. Bring a large pot of water to boil. Add the string beans and cook for 10-12 minutes. Drain and set aside. Heat a large skillet on medium heat. Add olive oil. Add the onion. Cook on medium low for about 15-18 minutes until they have a nice brown caramel color. Add the beans and bacon to the skillet. Season with salt and pepper and drizzle with a touch more olive oil. Mix all ingredients with a wooden spoon and cook on low for about 5-6 minute to combine all the flavors together. You may eat this hot or cold.
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Orzo Salad with Radicchio, Olives and Sun dried Tomatoes
This is another easy and flavorful recipe that I love to make on the weekends. It is great to have it handy for lunch or dinner when I am busy cleaning the house and running errands.
Serves 4-6 for under $25.00
Ingredients:
2 cups of orzo- approx $1.99
1/4 cup Extra Virgin Olive Oil
Few splashes of Red Wine Vinegar
2 cups of low sodium vegetable broth- approx $3.99
3 cups of water
1 small red onion- very finely chopped
2 small heads of radicchio salad- finely chopped- approx $5.99
1/4 cup sun dried tomatoes- drained and finely chopped- approx $3.99
1/4 cup kalamata olives- approx $1.99
2 tablespoons of fresh basil- chopped- approx $1.99
Salt and Pepper to taste
Preparation:
Bring the water and broth to a boil in a large pot. Add the orzo and stir. Cook stirring often for 8-10 minutes. Drain and set aside to cool. In a large bowl add the orzo. Add the radicchio, onion, olives, sun dried tomatoes. Toss and combine all ingredients. Add olive oil, vinegar, salt and pepper. Toss to evenly combine. Add the basil and combine again. Serve immediately or you may also serve it chilled.
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Baked Eggplant with Quick Basil Lemon Pesto
I love fried eggplant but frying it can be quite greasy and heavy. This is a great side dish or can even be eaten as a light main course.
Serves 4 for under
Ingredients:
3 medium egpplants- sliced lenghtwise into 1 inch round slices- approx $5.99
1/3 cup olive oil
2 cups of seasoned breadcrumbs- approx $2.99
Coarse Salt and Pepper to taste
Preparation:
Line a baking sheet with parchment paper or foil. Lightly brush with olive oil. Place the eggplants on the sheet. Brush with olive oil and season with salt and pepper. Top with breadcrumbs. Bake for 25-30 minutes until nice and golden brown. Remove. Serve with basil pesto.
Quick Basil Pesto
2 1/2 cups of fresh basil- approx $4.99
2 tablespoons fresh parsley
3 cloves of garlic
3 tablespoons of Extra Virgin Olive Oil
Juice of half a lemon
3 tablespoons pine nuts- approx $7.99
1/4 cup of fresh grated Parmesan Cheese- approx $4.99
Preparation:
Add the nuts and garlic in the blender. Blend until minced. Add the basil, parsley cheese and juice of lemon. Blend until well minced. On low speed add the olive oil slowly until all ingredients are well combined and smooth.
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Crispy Romaine Salad with Chickpeas, Tomato and Gorgonzola Cheese
I just love to make simple salads. This recipe has minimal ingredients and maximum flavor. It goes great with grilled steak or shrimp.
Serves 4 for under $15.00
Ingredients:
1 bag of Romaine lettuce- torn into small pieces- approx $3.99
2 tablespoons of Extra Virgin Olive Oil- if you like more feel free to add ( I prefer my salads to be lightly coated with olive oil)
Few splashes of red wine vinegar
1 can of low sodium chickpeas washed very well with cold water and drained- approx $1.99
2 small vine tomatoes- sliced- approx $1.99
1/4 cup of Gorgonzola cheese- crumbled- approx $4.99
Salt and Pepper to taste
Preparation:
In a large salad bowl add the romaine, tomatoes and chickpeas. Toss. Add olive oil, vinegar, salt and pepper and toss again. Add the gorgonzola cheese and lightly toss to combine. If desired top with additional fresh ground black pepper. Serve immediately.
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My Favorite Spiced Nuts
This recipe contains some of my favorite spices. It is both sweet and savory. Great when having a dinner party to serve with cocktails. Nuts can be $$but they are one food I dont skimp on. I always have them in my house. If you buy in bulk you can really save $$$. All nuts for this recipe should be bought raw and unsalted
Serves for approx $25.00
Ingredients:
3 1/2 tablespoons of Extra Virgin Olive Oil
1/2 cup almonds- approx $4.99
1/4 cup cashews- approx $4.99
1 cup of peanuts- approx $3.99
1/2 teaspoon cumin- approx $1.99
1/2 teaspoon cayenne pepper- approx $1.99
1/2 teaspoon paprika- approx $1.99
1/2 teaspoon of cinnamon- approx $1.99
1 tablespoon of dark brown sugar- approx $2.99
Sea Salt and Fresh Ground Black Pepper to taste
Preparation:
Preheat oven to 350 F. Line a large baking sheet with parchment paper. Add the nuts to a large bowl. Add olive oil, spices, salt, pepper and brown sugar. Toss to evenly coat. Place the nuts scattered on the baking sheet. Bake for 15-20 minutes tossing occasionally. Keep a careful eye they do not burn. If you see them burning cover with foil. You may serve immediately or store in an air tight container for up to 10 days.
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Baked Herb Fries
The key to getting these baked french fries crispy is to soak them in very hot water for 10-12 minutes. They taste really great! I love to make these on Monday nights for dinner along with a Gruyere Turkey Burger.
Serves 4-6 for approx $15.00
Ingredients:
6 Russet Potatoes-washed and sliced into french fries- approx $3.99
Extra Virgin Olive Oil
1 small onion very thinly sliced
1 tablespoon of fresh rosemary- finely chopped- approx $2.99
1 teaspoon garlic powder- approx $1.99
1 teaspoon dried thyme- approx $1.99
1 teaspoon of oregano- approx $1.99
1 teaspoon paprika- approx $1.99
Sea Salt and Fresh Ground Black Pepper to taste
Preparation:
Preheat you over to to 400 F. Add the peeled potatoes to a bowl of very hot water. Let soak for approx 10-12 minutes. Remove and pat dry. Line a baking sheet with foil or parchment paper. Coat with olive oil. Add the potatoes to a large bowl. Add the salt, pepper, paprika, rosemary, onion and garlic powder. Evenly coat with olive oil to your desire of the amount of oil you want. Toss well to combine. Line the potatoes evenly on the baking sheet. Bake for 10 minutes on each side (flip each potato individually). Remove from oven and drizzle with oil and a touch of salt and pepper and evenly toss. Higher the oven to 450. Place back in the oven for 5-7 minutes covered with foil. Serve immediately.
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'Melt the Pounds Away' Chicken Waldorf Salad
I first tried this recipe about 15 years ago when I was looking to lose a few pounds. I made a large batch and had it for lunch for a few days. The combination of all the flavors really go well together.
Serves 4 for under $20.00
Ingredients:
4 thin pieces of boneless skinless chicken breasts-sliced into small pieces- approx $4.99
1 large red apple- cut into small cubes- approx $0.99
1 bag of Romaine lettuce- torn into small pieces- approx $3.99
3 tablespoons of tahini- approx $3.99
2 tablespoons of water
Juice of 1/2 an orange
1 tablespoon of cinnamon- approx $1.99
6 sprigs of fresh parsley- chopped
Salt and pepper to taste
Scallions for garnish- optional
Preparation:
Season the chicken lightly with salt and pepper. Heat your grill pan on medium heat and lightly coat with olive oil. Add the chicken and cook for 7-8 minutes until cooked through and they have a nice dark golden color. Set aside and refrigerate. In a large bowl add the romaine and apples. In a blender add the tahini, water, cinnamon and juice of orange. Blend to make a dressing consistency. Add chicken and parsley to the salad. Toss well to combine. Serve immediately.
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Sauteed Mushrooms
These are great as a side dish with any of your meat or chicken dishes. The key is not to add salt until the end as it would harden the mushrooms.
Serves 4-5 for under $15.00
Ingredients:
1 lb of Cremini mushrooms- sliced $3.99
1/2 lb of Shitake Mushrooms- sliced $4.99
3 tablespoons of Extra Virgin Olive Oil
3 cloves of garlic- sliced
1/4 cup low sodium vegetable broth-$3.99
Splash of dry white whine- optional
8 sprigs of fresh parsley- finely chopped
Salt and Pepper to taste
Preparation:
Heat the olive oil on medium heat in a large saute pan. Add the garlic and cook for 2-3 minutes. Add the mushrooms and cook for 4-5 minutes. Stirring often with a wooden spoon. Lower the heat and add the broth and wine. Cover and let cook for 10-12 minutes or until mushrooms are nice and soft. Add parsley salt and pepper. Stir and serve immediately.
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Spicy Shrimp Bruschetta
I came up with this recipe about 6 years ago for a SuperBowl appetizer story for OK! Magazine where I worked at the time. It is a great appetizer for the Sunday games or any day! Hope you enjoy!
Serves 6 for under $25.00
Ingredients:
1 pound medium shrimp, peeled, deveined and chopped - approx $14.99
¼ cup olive oil
3 thin slices of butter
3 cloves of garlic- chopped
1 clove garlic- sliced thin
¼ cup olive oil
3 thin slices of butter
3 cloves of garlic- chopped
1 clove garlic- sliced thin
3 tablespoons flat leaf parsley finely chopped
1 tablespoon crushed red pepper flakes- approx $1.99
1 teaspoon paprika - approx $1.99
1 large baguette- approx $2.50
Salt and pepper to taste for shrimp
Additional olive oil for brushing
Preparation Baguette:
Thinly slice the baguette. Arrange on a baking sheet. Brush with olive oil and lightly sprinkle with salt pepper and red pepper flakes. Bake at 375F until golden brown approx 7-10 minutes. Set aside.
Preparation Shrimp:
Season the shrimp with salt pepper and paprika. In a large skillet or pan heat the olive oil over medium-high heat. Add the garlic and crushed red pepper and cook stirring with a wooden spoon for about 1 minute. Lower heat to medium and add shrimp and cook for 3-4 minutes on each side. Add butter and stir. Add parsley and stir.
To serve: Spoon a heaping tablespoon of shrimp mixture on top of each bread slice and arrange on a platter. If desired lightly drizzle the bruschetta with additional olive oil.
1 tablespoon crushed red pepper flakes- approx $1.99
1 teaspoon paprika - approx $1.99
1 large baguette- approx $2.50
Salt and pepper to taste for shrimp
Additional olive oil for brushing
Preparation Baguette:
Thinly slice the baguette. Arrange on a baking sheet. Brush with olive oil and lightly sprinkle with salt pepper and red pepper flakes. Bake at 375F until golden brown approx 7-10 minutes. Set aside.
Preparation Shrimp:
Season the shrimp with salt pepper and paprika. In a large skillet or pan heat the olive oil over medium-high heat. Add the garlic and crushed red pepper and cook stirring with a wooden spoon for about 1 minute. Lower heat to medium and add shrimp and cook for 3-4 minutes on each side. Add butter and stir. Add parsley and stir.
To serve: Spoon a heaping tablespoon of shrimp mixture on top of each bread slice and arrange on a platter. If desired lightly drizzle the bruschetta with additional olive oil.
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Crisp Romaine Salad with Anchovy Lemon Dressing
If you don't like anchovies you will now. This is one of my favorite salads to eat. It reminds of my trip to Italy for my sisters 30th birthday where this salad is served in both Rome and Florence but made with escarole. This is perfect served with grilled fish or steak.
Serves 4 for under $15.00
1 large head of crisp Romaine lettuce- washed and torn into small pieces- approx $3.99
1 cup of Boston Lettuce- washed and torn into small pieces-approx $2.99
2 cloves of garlic- minced
3 anchovy fillets- finely chopped- extra for garnish- $3.99
Juice of one lemon
1/2 cup of Extra Virgin Olive Oil
Salt and Fresh Ground Pepper
Preparation:
Place the salad in a large bowl. Meanwhile in a medium bowl add the garlic, lemon,and anchovies. Add olive oil salt and pepper. Whisk all the ingredients Pour the dressing over the salad and lightly toss to evenly coat.
To serve. Place on individual salad plates and garnish with a few slices of anchovies and top with fresh ground pepper.
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Grilled Zucchini with Melted Fontina Cheese
This is my version of "Zucchini Parm". Instead of frying and using breadcrumbs I grill the zucchini and and then finish it off in the oven with Fontina Cheese. A very light dish that can be a light dinner served with a simple salad.
Serves 4-6 for under $20.00
Ingredients:
6 thick zucchinis- sliced thin using a mandolay or knife- approx $8.99
Extra Virgin Olive Oil
Salt and Pepper
1/4 lb of Fontina Cheese- sliced into thin slices- approx $5.99
Salt and Pepper to taste
1 cup of BFL Quick Spicy Sauce-(see below) or sauce of your choice
BFL Quick Spicy Tomato Sauce
Ingredients:
1 can of San Marzano tomatoes
1/4 cup Extra Virgin Olive Oil
5 cloves of garlic- very finely chopped
1 medium green bell pepper- finely chopped
1 tablespoon oregano
1 tablespoon of honey
1 large carrot- peeled and chopped
1 medium onion- finely chopped
1 teaspoon pepperoncini
1 teaspoon crushed red pepper
1 fresh basil leaf
Salt and Pepper to taste
Preparation Sauce:
In a large pan heat the olive oil on low-medium heat. Add the onions, pepper, garlic and carrot. Cook for 5-6 minutes. Add the crushed red pepper, pepperoncini and cook for 2-3 minutes. Add the tomatoes, honey, basil, bay leaf oregano, salt and pepper. Bring to a boil. Reduce to low and simmer for 10-15 minutes stirring often.
Preparation Zucchini:
Preheat oven to 350 F. Soak the zucchini in cold water for 45 minutes ( to avoid dryness). Drain and pat dry. Evenly brush zucchini slices with olive oil. Season with salt and pepper. Heat your grill pan on medium-high heat on either your stove top or bbq. Add the zucchini and grill for 10-12 minutes until nice and lightly charred all over. You want the vegetables to be nice and tender. Line a large sheet pan with foil. Evenly place the zucchini on the sheet pan and drizzle with a touch of olive oil. Place the Fontina on top. Bake for 10-12 minutes or until the fontina has nicely and evenly melted. Place on a platter of serving dishes. Top with sauce and erve immediately.
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Baked Zucchini Fritters with Ricotta and Parmesan
My aunt Teta Lora makes the best fried zucchini fritters in the world. I wanted to make them the other night but decided to keep it on the lighter side and bake them instead. I hope you will love these as much as I do.
Serves 4-6 under $25.00
Ingredients:
6 medium zucchinis- approx $10.99- washed (leave the skin on) and coarsely grated
2 tablespoons Extra Virgin Olive Oil
3 cloves of garlic- very finely chopped
Zest of 1/2 of a very small lemon
1 small onion very finely chopped
1/2 cup Parmesan cheese- approx $4.99
2 cups of ricotta cheese- approx 3.99
1/12 cups of flour
4 eggs- beaten
Salt and Pepper to taste
Preparation:
Preheat the overn to 350 F. Lightly grease a large baking sheet with olive oil using a paper towel. In a large bowl add the zucchini, garlic, onion, lemon zest, olive oil, salt and pepper (I use a lot of fresh ground black pepper) Add the egg and stir until combined (I like to use my hands for this recipe). Add the parmesan and ricotta and mix until all the ingredient are evenly combined. Add the flour and incorporate all ingredients. Using a spoon place the zucchini mixture onto your baking sheet and flatten to make a circle like shape (they do not need to be even). Lightly drizzle the top with olive oil and sprinkle with a touch of salt, pepper and a bit of parmesan. Bake for 20-25 minutes. Flip them halfway through. You want a nice golden brown color on each side. Serve immediately. If desired place ricotta in a small bowl and add some olive oil, salt and pepper. Stir and serve as a dip for the fritters.
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Baked Rosemary Potatoes
These potatoes are so light they will melt in your mouth. I do not use any butter or cream. The trick that gives it great flavor is chicken stock.
Serves 4-6 under $20.00
Ingredients:
6 Yukon Gold potatoes- approx $7.99
Extra Virgin Olive Oil
1 cup of low sodium chicken stock- approx $3.99
2 tablespoons fresh rosemary- very finely chopped- approx $1.99
1 tablespoon Adobe Light- approx $1.99
Salt and Pepper to taste.
Preparation:
Preheat oven to 350 F. Peel and slice potatoes very thin. Grease your baking dish with olive oil. Place a layer of potatoes. Add salt. pepper, rosemary and Adobe Light. Evenly pour the stock. Repeat this process until all potatoes are in the baking dish. Bake for 45-50 minutes until the potatoes are a nice light golden color. Remove from oven. Drizzle top with additional olive oil. Serve immediately.
(If needed you can add more stock as it bakes depending on your oven if you see them drying out)
Sweet and Sour Cippolini Onions
This is an incredible side dish or topping for grilled steak or filet mignon. Absolutely no time to prepare and your family and friends will think you are a gourmet chef.
Serves 4-6 for under $15.00
Ingredients:
2 pounds of cippolini onions-peeled and left whole-approx $8.99
1 cup of water
2 tablespoons of sugar
1 cup of white wine vinegar- approx $2.99
Salt and pepper to taste
Preparation:
In a large bowl add the onions and fill till covered with very cold water. Refrigerate for one hour. In a large saucepan add the onions, salt, pepper, vinegar and sugar. Cover. Cook for 40-45 minutes over low heat. Drain. Serve immediately.
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Budget Food Lady's Slimming Salad
I always like to eat as if it is summer. Living in New York City and dealing with our cold winters can lead many to over indulge and eat heavier foods. I find there is no need for that and eating healthy is a lifestyle not a diet.
Serves 4 for under $15.00
Ingredients:
1/4 cup extra virgin olive oil
1 small red onion- sliced
2 cans of albacore tuna (in water)- approx $3.99
1 can of small white beans (low sodium- I like Goya)- approx $1.99
1 large bag of mixed greens- approx $3.99
1 cup of cherry tomatoes- sliced in 1/2- approx $2.50
Sea Salt and Pepper to taste
Preparation:
Place greens in a large salad bowl and set aside. Drain the beans under cold water and set aside. Drain the tuna and set aside. Add the beans, onions, tomato and tuna to the greens. Add olive oil salt and pepper. Toss very gently to combine. Serve immediately.
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White Beans with Prosciutto and Onions
Hot and hearty this white bean dish is packed with flavor and a bit of punch with the hot pepper. It makes a great side dish or can be a meal on its own.
Serves 4 for under $20.00
1 can of white beans (I prefer low sodium)- approx $1.99
1/4 cup extra virgin oil oil
1 small yellow onion- very finely chopped
1/4 lb prosciutto- finely chopped- approx $5.99
4 plum tomatoes- peeled and crushed- approx $3.99
1 teaspoon red jalapeno pepper- finely chopped- approx $0.99
1 tablespoon fresh chopped parsley- approx $1.99
Salt and Pepper to taste
Preparation:
In a medium skillet heat the olive oil on medium heat. Add the onion and prosciutto. Cook for 3-4 minutes until you get a nice caramel color. Add the beans and cook for 2 minutes. Add the tomatoes, jalapeno pepper and salt and pepper and cook for 5-6 minutes. Add parsley and cook for 2-3 minutes. Serve immediately
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Grilled Asparagus with Parmesan
I love asparagus. I mostly loved them simply grilled with shaved fresh parmigiano reggiano.
Serves 4 for under $20.00
2 bunches of asparagus- approx $11.00
1/4 lb parmigiano reggiano- approx $4.99
Extra Virgin Olive Oil
Salt and Pepper to taste
Preparation:
Heat a grill pan on medium to high heat. Wash and trim the ends of the asparagus. Toss the asparagus lightly with olive oil, and season with salt and pepper. Grill the asparagus on each side for 4- 5 minutes until they are slightly blackened on both sides. Transfer the asparagus to a serving platter. Drizzle with additional olive oil and top with fresh parmigiano.
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Grilled Zucchini with Raisins and Pine Nuts
This is a great Moroccan inspired side dish that pairs very well with baked lemon chicken or grilled lamb chops.
Serves 4 for under $20.00
Ingredients:
6 zucchinis- sliced in one inch thick round slices- approx $6.99
1/4 cup extra virgin olive oil- additional for the grill
2 oz of pine nuts- approx $4.99
1/4 cup dark raisins- approx $2.99
Salt and Pepper to taste
Preparation:
Heat a grill pan on medium heat. Using a paper towel lightly coat the pan with olive oil. Place zucchini on pan and grill on each side for approx 4-6 minutes. Remove and set aside. In a salad bowl add the zucchini, olive oil, raisins, pine nuts, and salt and pepper. Toss to evenly coat. Serve immediately.
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Chopped Chickpea Salad
During the summer months I enjoy eating light. Chickpeas are a great source of protein and iron and help lower cholesterol.
Serves for 4 under $20.00
1 can of low sodium chickpeas- approx $1.99
1 large red onion- very finely chopped
1/4 cup kalamata olives-very finely chopped- approx $3.99
1 large carrot- peeled and finely chopped- approx $0.99
2 cups of cherry tomatoes- finely chopped- approx $3.99
2 large cucumbers- finely chopped- approx $2.99
1/4 lb feta cheese- cut into small cubes- approx $2.99
1 teaspoon oregano- approx $1.19
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
Salt and Pepper to taste
Preparation:
Place all the ingredients (but oil, vinegar, salt and pepper) in a large salad bowl. Add the olive oil, red wine vinegar. Toss to evenly coat. Add salt and pepper and lightly toss again.
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Melon Mint Fresh Mozzarella and Prosciutto Salad
We have had a very hot summer in NYC this July. This is an easy light refreshing salad to prepare on those days when you don't feel like turning on the oven or stove.
Serves 4 for under $25.00
Ingredients:
1 large cantaloupe- (very chilled)- approx $4.99
1/4 lb prosciutto- thinly sliced approx $5.99
1/2 lb of fresh mozzarella- torn into pieces- approx $5.99
3 tablespoons of extra virgin olive oil
1 tablespoon of fresh mint- finely chopped- approx $1.99
Salt to taste- optional
Preparation:
Cut and peel your cantaloupe. Scoop out pieces of the melon with a scooper. Place the mozzarella in large salad bowl. Add the olive oil, mint and if desired a pinch of salt. Add the melon and prosciutto. Serve immediately. If desired garnish with fresh mint.
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Mixed Greens with Feta, Peppers and Potatoes
Potatoes! Who doesn't love them!! This is an excellent marriage of ingredients and is a meal on its own.
Serves 4 for under $20.00
Ingredients:
4 Yukon Gold Potatoes- washed and cut into slices skin on- approx $2.99
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil- for potatoes
2 bags of Mixed Greens- approx $6.99
1 small Vidalia Onion- chopped into small pieces
2 red bell peppers- sliced- approx $1.99
2 yellow peppers- sliced- approx $1.99
1/4 lb of Feta Cheese- cut into chunks- approx $2.99
Salt and Pepper to taste
Preparation:
Place potatoes in a large pot filled with water. Bring to a boil. Lower heat and cook for 12-15 minutes. Drain and set aside and cool. In a large pan heat the 2 tablespoons of olive oil on medium heat. Add the onion and cook on low-medium heat for 8-10 minutes until you get a nice caramel color. Add the potatoes, salt and pepper and cook for 5-6 minutes. Set aside. In a large salad bowl add the mixed greens, peppers, feta, potatoes and onions. Add 1/4 cup olive oil, salt and pepper. Toss to coat. Serve immediately.
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Grilled Chicken Salad with Pumpkin Seeds and Honey Vinaigrette
The pumpkin seeds add immune system boosters such as Vitamin B and E and are also known to lift your mood. This salad is so easy to prepare and makes the perfect light lunch or side dish for your entrees.
Serves 4 for under $15.00
Ingredients:
2 bunches of red leaf lettuce- approx $5.00
1/4 cup olive oil
5 chicken breast- cut into small cubes- approx $5.99
2 tablespoons of balsamic vinegar
1 shallot- very finely chopped
1 tablespoon honey
Salt and Pepper to taste
Preparation:
In a small bowl whisk together the olive oil, honey, balsamic vinegar, shallot, salt and pepper. Set aside. Season the chicken breast with salt and pepper. Heat a large grill pan on medium heat and brush with olive oil. Add the chicken and grill for 8-12 minutes cooking evenly through. Set aside. In a large bowl add the lettuc and chicken. Add the vinaigrette. Gently toss to evenly combine. Top with the pumpkin seeds. Serve immediately.
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Beet Cherry Tomato Goat Cheese and Pine Nut Salad
I never was a big beet fan until fairly recently. My mother always tells me how healthy they are for you (http://healthfood-guide.com/HealthBenefitsOfBeets.aspx). I had some pine nuts left over that I used to make a pesto so I put together this salad. I hope you enjoy it as much as I do.
Serves 4-6 for under $25.00
Ingredients:
6 large beets- approx $3.99
1/2 cup olive oil
2 tablespoons balsamic vinegar
2 cups of cherry tomatoes- approx $3.99
8 oz of goat cheese- crumbled- approx $7.99
1/4 cup pine nuts- approx $7.99
Salt and Pepper to taste.
Preparation:
Bring a large pot of cold water to a boil. Add the beets. Cook for 30-40 minutes or until tender. Let cool. Peel and slice. In a large bowl add the beets, tomatoes, olive oil, salt, pepper. Toss. Add the goat cheese and pine nuts and lightly toss again to evenly coat. Serve immediately.
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Zucchini Mint and Feta Salad
There are so many ways to serve zucchini. You would be surprised how it pairs so well with feta cheese and fresh mint.
Serves 4-6 for under $15.00
Ingredients;
1/2 cup olive oil- additional for grilling
8 medium zucchinis- sliced into thin slices- approx $7.99
1/2 lb feta cheese- cut into small cubes- approx $3.99
2 tablespoons very finely chopped parsley
2 tablespoons very finely chopped fresh mint- approx $1.99
Salt and pepper to taste
Preparation:
Evenly brush the zucchini slices with olive oil. Heat your grill pan on medium-high heat on either your stove top or bbq. Add the zucchini and grill for 5-6 minutes on each side until nice and lightly chareed all over. Place the zucchini in large salad bowl. Add olive oil, feta, mint, and parsley. Season with salt and pepper. Toss to combine. If desired garnish with fresh mint.
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Tomato Avocado and Fresh Ricotta
These are some of my favorite foods to eat during the warm weather months. The key is to get farm fresh ricotta or homemade ricotta from a cheese shop. I love www.murrays.com
Serves 4 for under $15.00
Ingredients:
1/2 cup olive oil
4 vine tomatoes- cut into approx 1 inch slices- approx $4.99
16 oz of fresh ricotta- approx $5.99
1 large avocado- peeled and sliced- approx $2.99
Salt and Pepper to taste
Basil for garnish- optional
Preparation;
Place an even amount of tomatoes and avocado on 4 salad plates. Add salt and pepper and lightly drizzle with olive oil. Add the ricotta and more olive oil along the side of the plate. If desired garnish with fresh basil and drizzle with additional olive oil. Serve immediately.
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My sister in laws Potato Salad
My sister in law Carol is a wonderful person and a great cook. She learned a lot from her father. These goes great with anything!!
Serves 4-6 for under $10.00
Ingredients:
8 Yukon Gold potatoes- approx $3.99
1/2 cup extra virgin olive oil
1 large red onion- approx $0.99
1/4 cup fresh parsley- finely chopped
Salt and Pepper to taste
Preparation:
Place potatoes in a large pot filled with water. Bring to a boil. Lower heat and cook for 12-15 minutes. Drain and set aside. Once the potatoes have cooled, peel them and cut into chunks. Place the potatoes in a large bowl. Add the olive oil, red onion, salt, pepper and parsley. Toss to evenly coat. If desired drizzle with additional olive oil. Serve.
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Budget Food Lady's Ultimate BBQ Side Salad
If you are looking for a salad to go with any meat chicken or fish you grill... this is it! Under 4 ingredients and takes no time to prepare (not to mention light and healthy and under $10.00). Try and use the best quality olive oil you can find.
Serves 4 for under $10.00
Ingredients:
3 large cucumbers- thinly sliced- approx- $3.99
1/4 cup olive oil
2 tablespoons of fresh dill- very finely chopped-approx $1.99
Sea Salt and Fresh Ground Pepper to taste
Preparation:
In a large salad bowl add cucumbers. Add dill salt, pepper and olive oil. Toss to evenly coat. Serve immediately.
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Budget Food Lady's California Chicken Salad
This salad reminds me of my time spent in Los Angeles. I used to go there often for work when I was a Photo Producer for editorial fashion and celebrity lifestyle magazines. That was such a wonderful and exciting time in my life and I was fortunate enough to work with such a talented and fun group of people. The lifestyle there is all about health and eating well. The dressing is so light yet full of flavor!
Serves 4 for under $25.00
Ingredients:
4 thin chicken breasts- cut into thin strips-approx $4.99
1/4 cup olive oil
2 tablespoons olive oil- for grilling chicken
3 tablespoons red wine vinegar
Juice of 1/2 lemon- $.0.99
2 heads of radicchio-shredded- approx $5.99
1 bag of baby spinach- approx $3.99
2 heads of romaine lettuce- shredded- approx $2.99
1 large cucumber- sliced and cut into thin strips- approx-$1.29
1 teaspoon garlic powder- approx $1.99
Sea Salt and Fresh ground pepper to taste
Preparation:
Season your chicken pieces with salt, pepper and garlic powder. Heat the 2 tablespoons of olive oil in a large grill pan. Add chicken and cook for 8-12 minutes turning to cook evenly on each side. Set aside. Whisk together the 1/4 cup olive oil, red wine vinegar, juice of lemon, salt and pepper. Set aside. In a large bowl add the romaine, spinach, radicchio and cucumber. Add the chicken. Add dressing and toss to evenly coat. Serve immediately.
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Roast Potatoes with Crispy Prosciutto and Budget Food Lady's Spice Mix
Roast potatoes and fresh rosemary are a match made in heaven. I added crispy prosciutto to this recipe and spiced it with my own mix of seasonings that make the perfect roast potatoes. (Note: you can use this mix on chicken and beef as well)
Serves 4 for under $20.00
Ingredients:
1 1/2 lbs of Baby Dutch Yellow Potatoes- cut in 1/2 -approx $4.99
1/4 cup cup extra virgin olive oil- for potatoes
1 tablespoon extra virgin olive oil-for prosciutto
3 large cloves of garlic- peeled and left whole
1/4 lb of prosciutto- sliced thick- then chopped- approx $5.99
BFL Spice Mix:
4 sprigs of tablespoons fresh rosemary-finely chopped- approx $2.99
1 tablespoon Kosher Salt
1 1/2 teaspoons Fresh ground black pepper
1 tablespoon Garlic powder- approx $1.99
1 tablespoon Adobe Light- approx $1.99
Preparation:
Preheat oven to 400F. In large bowl add potatoes, garlic and olive oil. Add the BFL spice mix. Using your hands toss and evenly coat. Spread the potatoes on large baking sheet. Bake for 45-50 minutes (using a spatula turn after 20 minutes). To prepare the crispy prosciutto heat olive oil on a medium skillet or grill pan. Add the prosciutto and cook for 6-8 minutes until evenly cooked on both sides. Drain and set aside. Place the potatoes in a large serving platter or bowl and add prosciutto. Lightly toss. If desired drizzle with additional olive oil, kosher salt and garnish with fresh rosemary. Serve immediately.
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Spicy Broccoli Rabe and Bok Choy
I usually eat at my parents house every Sunday. There is a never a time that my mother doesn't make a green vegetable (sometimes even two). This time she mixed in some bok choy she had in the fridge with the broccoli rabe. As always...anything my mother cooks is delicious!
Serves 4 for under $10.00
Ingredients;
1 large bunch of broccoli rabe- washed and pieces cut in 1/2- approx $3.99
1/2 lb of baby bok choy- washed and cut in 1/2- approx $1.99
2 large cloves of garlic-sliced
1/4 cup olive oil and one tablespoon for cooking
1 teaspoon peperoncino-(crushed red pepper)
Salt and Pepper to taste
Preparation;
Heat a large work or pan on medium heat. Add the olive oil, garlic, bok choy, and peporoncino Steam covered for 2 minutes. Add the broccoli rabe and 2 tablespoons of water. Steam covered for 8 minutes. Remove cover. Add the olive oil, salt and pepper and toss to evenly combine. Serve immediately.
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Swiss Chard with Potatoes
My family comes from Croatia where swiss chard (Blitva as we call it) is the most popular vegetable side dish. I personally cannot get enough of it. This is the perfect side dish to simple grilled fish!
Serves 4 for under $10.00
Ingredients:
1 1/2 lbs swiss chard- washed, ends trimmed, and torn into pieces-approx $3.99
2 Yukon Gold potatoes- slice and cut into small pieces- approx $1.99
3 cloves of garlic- finely chopped
1/2 cup extra virgin olive oil
Salt and Pepper to taste.
Preparation:
Bring a large pot of water to a boil. Add the potatoes and cook for 10 minutes. Add the swiss chard and cook for 5-6 more minutes. Drain and set aside. Heat the olive oil in a pan and add the garlic. Cook for 3 minutes. Add the potatoes, swiss chard, salt and pepper. Cook for 4-6 minutes until the potatoes and chard until the potatoes and chard have absorbed the flavor of the garlic and oil. Using a wooden spoon gently "smash" the potatoes to give them a nice creamy consistency. Serve immediately.
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Grilled Shrimp and Avocado Salad
Shrimp and Avocado go really well together. This is great for lunch or a light dinner. It also takes no time to prepare.
Serves 4 for under $20.00
Ingredients:
1 dozen medium shrimp (peeled)- approx $8.99
1/2 cup extra virgin olive oil- additional 1 tablespoon for grilling shrimp
2 tablespoons red wine vinegar
1 tablespoon fresh squeezed lemon juice- approx $.099
1 bag of mixed greens- approx $3.99
1 avocado- peeled and sliced- approx $2.99
1 medium cucumber- peeled and cut into strips- approx $1.00
Salt and Pepper to taste
Preparation:
Season the shrimp with salt and pepper. Heat olive oil a grill pan on medium heat. Add the shrimp. Cook for 6-8 minutes until evenly cooked through. Remove and set aside. In a large salad bowl add the greens avocado and cucumber. Season with salt and pepper. Add olive oil lemon juice red wine vinegar and toss to evenly coat. Place a serving of salad on a plate and top with shrimp. Serve immediately.
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Roast Zucchini
Zucchini is an excellent vegetable to roast. I make this is as a side dish when I have BBQ'S or roast a chicken. It also goes very nicely as part of a grilled vegetable sandwich. It is key to use a really good sea salt and best olive oil you can find.
Serves 4-6 for approx $10.00
8 pieces of zucchini- cut into 1 1/2 slices- approx $9.99
1/2 cup extra virgin olive oil
Sea Salt and Fresh Ground Black Pepper.
Preheat over to 400F. Line a large baking sheet with foil. Evenly place the zucchini on the baking sheet. Slowly drizzle the olive oil to evenly coat the zucchini. Add the salt and pepper. Roast for 18-10 minutes or until the zucchini is soft and has a nice dark golden brown crisp color.
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Greek Salad with Red Beans
I love Greek salad. I had a can of red kidney beans in my pantry and could not decide what to do with them the other night for dinner so I added them to my salad. Very simple and very delicious.
Serves for for under $12.00
Ingredients;:
1/2 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 can of low sodium red kidney bean (rinsed and drained)-approx $1.89
1 medium red onion
1 large cucumber-sliced- approx $1.29
2 cups cherry tomatoes- sliced in 1/2- approx $3.99
1 large yellow bell pepper - sliced- approx $0.99
1/4 pound feta cheese-cut into squares-approx $2.99
Salt and Pepper to taste
Preparation:
Add all ingredients in a large bowl. Toss lightly to combine. Serve immediately.
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Panzanella Salad
This is my favorite salad to eat!! The toasted bread lightly soaks up the olive oil and tastes so amazing with the tomato cucumber and red onion. It goes very nicely with a side of meatballs, grilled fish, or roasted chicken. I first tried it at Bar Pitti in NYC (another one of my favorite restaurants in NYC). I can literally eat there every night of the week.
Serves 4-6 for under $15.00
Ingredients:
1 cup extra virgin olive oil- additional for drizzling
2 tablespoons red wine vinegar
5 vine tomatoes- sliced in cubes- approx $5.99
2 medium cucumbers- peeled and sliced- approx $1.99
2 small red onions- thinly sliced
1/4 cup fresh basil- torn into pieces
1/4 cup black olives- approx $3.99
Salt and Pepper to taste
1 loaf of day old Italian bread- lightly toasted
Preparation:
Preheat oven to 350F. Place the bread on a piece of foil and bake for 10-12 minutes or until toasted and crispy. Remove and let cool for 15 minutes. Cut into crouton sized pieces. In a large bowl add all ingredients but the bread. Toss lightly to evenly coat. Add croutons and drizzle with additional olive oil. Serve on salad plates or bowls.
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White Beans and Spinach
This is a really nice side dish that pairs nicely with grilled fish or pork. It can also be a light meal in itself. And of course... it is very healthy for you and takes no time to prepare!
Serves 4 for under $15.00
Ingredients:
1/2 cup extra virgin olive oil- plus additional teaspoon
2 cans of cannellini beans (I prefer low sodium)washed and drained- approx $3.59
1 carrot - peeled and very very finely chopped
3 gloves of garlic very finely chopped
1 small onion very finely chopped
1/2 cup low sodium chicken or vegetable stock- approx $3.99
2 bags of fresh spinach- washed- approx $5.99
Salt and pepper to taste
Preparation:
Heat olive oil in a large pan or skillet on medium heat. Add the onion and carrot. Cook for 3-4 minutes stirring occasionally. Add the garlic and cook for 2 minutes. Add the cannellini beans and cook for 3- 4 minutes. Add the stock and cook for 2 more minutes. Add the spinach and cook for 2-3 minutes stirring occasionally. Add salt and pepper and a teaspoon more olive oil and cook for 2-3 minutes and gently constantly stirring to combine all flavors and ingredients. Serve immediately.
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Burrata Tomato Salad
Burrata is an Italian cheese made from mozzarella and cream. The outside is mozzarella while the inside is filled with mozzarella and cream. This gives it an incredibly rich buttery taste yet it is still light. Most restaurants charge $12.00-15.00 per salad. You can really save by making it at home. Once again it is very important to use a high quality extra virgin olive oil and a good sea salt.
Serves 4 for under $20.00
Ingredients:
1 8 oz ball of burrata - approx 8.99
1 cup extra virgin olive oil
4 vine ripe tomatoes- sliced into quarters- approx $4.99
Sea Salt to taste
2 tablespoons balsamic vinegar- approx $3.99
3 tablespoons very very finely chopped parsley
Preparation:
Remove burrata from packaging and drain and set aside. Slice the burrata into 4 even servings. On 4 salad plates evenly lightly spoon olive oil and balsamic vinegar. Add the tomatoes and salt. Top with burrata. Garnish with fresh parsley. Drizzle with additional olive oil and balsamic vinegar. Serve immediately.
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Grilled Italian Sausage and Tomato Bean Salad
Sausage and beans go very nicely together. This is a super light dish if you don't serve it with any pasta or bread (and use chicken or turkey sausage). It is also very nutritious good source of protein.. as well as being one of my personal favorite recipes!
Serve 4-6 for under $25.00
Ingredients:
2 lbs of Italian Sausage- you can substitute pork with either chicken or turkey- approx $10.99
1/2 cup of extra virgin olive oil- additional for drizzling and grilling
1 large red onion- chopped
2 plum tomatoes- diced- approx $2.99
1 can of cannellini beans- drained and washed under cold water- approx $1.39
2 tablespoons fresh parsley- chopped- optional
1/2 cup fresh grated parmesan cheese- approx $5.00
Salt and Pepper to taste
Preparation:
Cut sausage into bite sizes slices. Heat a large grill pan with a one tablespoon of olive oil on medium heat. Add sausage. Reduce heat to low. Grill sausage for 15-20 minutes turning frequently until sausage is cooked through. Turn heat to medium-high and grill for 5-7 more minutes. In a large bowl add beans tomato onion salt pepper and olive oil and toss. Add sausage and combine. If desired lightly drizzle with olive oil. Top with parmesan and fresh parsley. Serve immediately.
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Roast Eggplant with Goat Cheese Feta and Pine Nuts
I like to use both goat cheese and feta cheese in this recipe. It pairs very nicely with simple grilled Greek or Italian sausage.
Serve 6 for under $25.00
Ingredients:
4 small eggplants- cut into 1 inch round slices-approx $6.00
1/4 cup olive oil- plus additional for the pan and drizzling
2 garlic cloves- thinly sliced
1/2 cup goat cheese- crumbled- approx $5.99
1/4 pound feta cheese- crumbled- approx $4.99
1 tablespoon of fresh parsley- finely chopped
1 tablespoon fresh mint- chopped- approx $1.89
1/4 cup pine nuts- approx $4.99
Sea Salt and Fresh Ground Pepper to taste
Preparation:
Preheat oven to 400 F. Lightly oil a large baking sheet or roasting pan with olive oil. Set aside. In a bowl add eggplant slices salt pepper olive oil and garlic (I like to use a generous amount of pepper). Heat a large grill pan or bbq on medium heat. Add eggplant slices and cook on each side for 2 minutes (to achieve grill marks.) Remove and let cool for 5 minutes. Arrange evenly on baking sheet or roasting pan. Roast for approx 20-30 minutes. Move around the eggplant occasionally so they evenly lightly brown. Remove from oven and place eggplant on a serving platter. Sprinkle with goat cheese, feta cheese, parsley and mint. Top with pine nuts. If desired you may drizzle lightly with additional olive oil and top with more fresh ground black pepper and sea salt.
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Brussels Sprouts with Pecans and Cranberries
When most people think of brussel sprouts they say yuck. But did you know they are loaded with flavor and nutrients such as Vitamin A and D as well as high being in folic acid and dietary fiber. I can guarantee if you don't like brussel sprouts you will now (at least I hope so :))
Serves 4 for under $10.00
Ingredients:
2 cups brussels sprouts- approx $3.99
2 cloves garlic- very very finely chopped
3 tablespoons extra virgin olive olive oil
1/3 cup whole pecans- approx $2.99
1/4 cup dried cranberries
1 tablespoon fresh squeezed orange or orange juice
Salt and Pepper to taste
Preparation:
Thinly slice the brussels sprouts using a knife or mandolay. Heat a skillet on medium heat and add pecans. Cook stirring constantly for 2 minutes. Remove and set aside. In a large skillet heat olive oil on medium heat. Add brussels sprouts garlic salt and pepper. Cook stirring often for approx 10 minutes. Add orange and cook for 2-4 more minutes. (I also like to add more black and pepper ). Remove from heat. Add pecans and cranberries. Toss and serve on individual plates.
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Mixed Olive Tomato Feta and Onion Salad
I like to make meals that are as simple as possible. This is such an easy and delicious salad to make. Serve it as a side dish with grilled steak shrimp or chicken. Once again try and use the best olive oil you can find.
Serves 4-6 for under $15.00
Ingredients:
6 vine tomatoes -cut in round slices- approx $7.00
1/2 cup extra virgin olive oil
One small red onion- cut in thin rounds
One small white yellow onion- cut in thin rounds
1/4 lb mixed green and black olives- approx $2.99
1/2 pound feta crumbled- approx $3.99
Salt and Pepper to taste
Toasted pita bread- optional
Preparation:
In a large bowl add tomatoes feta and onions. Add olive oil and salt and pepper to taste. Add olives. Very gently toss to evenly combine all ingredients. Serve on individual plates with toasted pita.
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The Easiest Tomato Onion and Yellow Pepper Salad
I like to make this salad about 2 times a week. I pair it with grilled fish...burgers...lamb chops ...grilled or roast chicken etc.. It is so easy and so delicious. The key is to use the best olive oil sea salt and fresh cracked black pepper.
Serves 6-8 for under $15.00
Ingredients:
8 vine ripe tomatoes- cut into slices- approx $7.99
1/2 extra virgin olive oil
2 small onions- finely chopped
2 yellow bell peppers- diced- approx $2.39
Sea Salt to taste
Fresh ground black pepper to taste
Preparation:
Combine all ingredients but olive oil and salt and pepper in a large salad bowl. Add olive oil and salt and pepper. Toss to evenly coat. Serve immediately. Add more black pepper if desired..
