Previously my favourite salad dressing is balsamic vinegar with olive oil. I have been eating that on my salad for quite a while and thought, why not have a change? Do not get me wrong, I still love my balsamic vinaigrette however it is time for something new!
This new favourite of mine triggered when I have romaine lettuce but no caesar salad dressing at home, but I had greek yogurt! So I thought I substitute the caesar dressing with greek yogurt, however having just plain greek yogurt dressing was weird and odd. Hence I rummaged the refrigerator to find other components for the dressing and that’s when I chance upon multi-grain mustard. I decided to experiment the mustard and the yogurt together, never did I realised that they were match-made in heaven! Well, for my taste but there was a tangy taste of the mustard with the creaminess of the yogurt that made this combination good.
The ratio for the dressing is 1 to 2. Mustard being 1 tablespoon and yogurt, 2 tablespoon, adjust it to your taste buds as well. I poured my onto iceberg lettuce or any vegetables of your choice. If you do not have multi-grain mustard, only english mustard, you still could achieve the same dressing but with one more ingredient. Honey! As english mustard are much more tangy and spicy, mixing it with yogurt would just give you a spicy creamy dressing. Therefore adding honey would lighten the spiciness of the dressing and adding a little sweetness as well.
Sadly, I did not capture any of my salad with mustard yogurt dressing, however do give this dressing a shot as it is healthy and a new alternative!
Do not be afraid to try something new, especially with food. Somethings are worth looking out for!
And we have come to the last part of the budget meal! Lunch-time! I do not usually take lunch time seriously, I always toss in whatever there is in the fridge and for today, I had my special ingredients. Lunch is a simple affair for me, so join me for lunch!
I used all the remaining ingredient I left from breakfast, which was firm tofu, 3/4 of the red and yellow capisum, carrots, green beans, half of the red onion, potatoes and sweet potatoes. That’s all the nutrients a person needs in a meal. You have the carbohydrates from the potatoes, proteins from the tofu and green beans and vitamin A from the carrots. So without further ado, Lets get cooking!
Tofu salad with chips!
A pack of green beans
A firm tofu
1/2 a Carrot
2/3 of yellow and red capsicum
1/2 red onion
1 or 2 potatoes
A Sweet potato
A pinch of salt and pepper
Your favourite salad dressing
Oil for coating
Wash and boil green beans! (As they take a while to cook…)
Wash and slice the carrots into thin strips as I want to treat them as chips on my salad to give the dish a crispy texture!
Place the carrots in the airfryer. Do not worry if you do not have this kitchen appliance, you could just place them on a baking tray, coat them with oil and bake them for about 5-8 minutes at 180 degree C.
Slice your tofu into half then slice them length-wise and drop them into hot water and bath them for a little bit. They do not take long to cook, you just need to warm them up!
Slice capsicum and red onion into long strip and toss them into your serving dish.
Wash and cut sweet potatoes and potatoes into long strips. I did not remove the skin as I like eating potatoes with their skin on! If you do not like the skin on the potatoes, remove them!
Coat the potatoes with oil and season with salt. I loaded them into my airfryer but again, you could bake the potatoes in the oven at 220 degree C and acquire the same texture and taste!
My chips were a side for my salad as I did not want the chips to turn soggy from the salad dressing.
By now the beans should be done. When cooked, drain the beans and toss them into the serving dish with the capsicum and red onion.
Pour your favourite salad dressing onto the vegetables. My favourite salad dressing is balsamic vinaigrette.
Place the tofu on the sides of the serving dish and place the sliced carrots on top of the vegetables.
Viola! Your salad is ready with chips as a side! A hearty meal with cheap, colourful and nutritious ingredients!
Lovely stuff was made with so little cash! I got inspired to do this challenge from my weekly walk to the market. The market is always buzzing with fruit vendors and old aunty and uncles gathering their fresh produces, bargaining for a cheaper price.
I hope you have enjoyed this series of breakfast and lunch for under $8! Till next time, Ciao~
Green and raw. I guess the title says it all. This post is all about salad! You must be thinking ‘She’s 17 right..?? Shouldn’t she be devouring fast and junk food????’ Well, you’re wrong! Salads are my all-time favourite dish. It’s fast, easy and fun to make, What’s more to not like salads! I understand that some teenagers dislike greens and the raw taste of the vegetables however it is still a must to have balanced diet, which includes protein (Chicken), fibre (Vegetables), calcium (Milk or cheese) and vitamins (fruits: Orange, Tomatoes). I stay away from donuts, burgers and milkshakes, mainly because it’s unhealthy and my parents influenced me to avoid junk food and brought me into the world of greens.
I have reconstructed salads to my liking, and I believe you should too! Here are 3 of my reconstructed salads!
Salad #1! I call this Wild plate of greens!
(I would not provide the amount of ingredients as you could adjust to you diet size) Ingredients : Wild rocket , small turnip , pork sausage (Or chicken or whatever you prefer) and olive oil with balsamic vinegar as the dressing.
Directions : 1. Wash wild rockets and small turnips. 2. Slice turnpis. Mix the olive oil and balsamic vinegar. 3. In a mixing bowl, place sliced turnips and wild rockets and toss with the dressing. 4. Pan fry the sausage till they split open, then transfer the vegetables and sausage onto a plate & Wala, You got your salad!
Salad #2! Summer salad! The reason i called this the ‘Summer salad’ is because there are fruits such as strawberries, cherry tomatoes and cucumbers and those remind me of summer! And this is vegetarian friendly as well!
Ingredients: Wild rockets, Strawberries, Cherry tomatoes, cucumbers and the dressing olive oil and balsamic vinegar!
Directions: 1. Wash cherry tomatoes, strawberries, wild rockets, cucumbers 2. Half tomatoes and strawberries. Slice cucumbers. 3. Mix the olive oil and balsamic vinegar. 4. In a mixing bowl, mix strawberries, tomatoes, wild rocket and cucumber with the dressing and transfer it to a plate and, there you go! A bowl of fresh vegetables and fruits for a hot summer day!
Salad #3! Salad in wrap! If you think just plain salad could not fulfil your tummy, wrap your salad up in a pita pocket or tortilla wrap!
Ingredients: Capsicum (colour is all up to you), wild rockets, lettuce, ham (I cannot remember what ham i used but you could include your favourite ham in) , tortilla wrap, dressing (honey mustard, mayonnaise, ketchup. Your choice) I used honey mustard!
Directions: 1. Wash capsicum, wild rocket, lettuce. Slice capsicum into thin slices. 2. Heat a pan and warm the tortilla wrap, then transfer onto place and sear ham to cook it. 3. Squirt some dressing onto tortilla wrap and assemble vegetables and ham above the dressing. 4. Fold the wrap and secure and into your mouth, a hearty meal!
So there you go! 3 simple and quick recipes with just 4 easy steps and ingredients you could easily find at home! I do hope you enjoy this post as this recipes are my go-to lunches! Good luck and Have fun!
And! To all you readers out there, I would like to say my appreciation to you as my blog has hit 200 views within these short period of time! THANK YOU SO MUCH FOR YOUR SUPPORT!!! IT HAS PUT A RATHER WIDE GRIN ON MY FACE…. 😀 THANK YOU!! And as I mention on Twitter, I would post a second post when the views surpassed 200. A new post would be up either tonight or tomorrow morning, so look out for the new post!! For now, enjoy the salad~ 🙂