Is just a matter of chopping few ingredients, drizzle some vinaigrette and boom, lunch or dinner side salad is ready for 2 people. Perhaps you can take it to work, or eat it at home by your pool, or at the beach or in your awesome garden or, well, you get it, eat it anywhere, anytime. Smile.
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $5.30 or $2.65 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
2 c. Baby spinach ($1.00)
2 Beets (.50)
1 Carrots (.20)
2 Egg (.32)
6 vine tomatoes ($1.00)
½ orange pepper (.30)
¼ c. seedless grapes (.98)
¼ c. Angie’s Vinaigrette ($1.00)
Hard-Boil the eggs for 5 to 7 minutes, peel, slice, set aside.
Rinse the grapes, carrot, tomatoes, pepper and cut them accordingly.
Cut the pre-cooked beets in cubes.
Add spinach to two med-size bowl and place the veggies around the bowls by group. (since this is not a mixed tossed salad)
Place the sliced boiled egg in the middle, serve.
I used my vinaigrette; however, you can use the salad dressing of your choice. Enjoy!
Angie’s Vinaigrette: http://www.angieslifehacks.com/cuisine/angies-basic-salad-dressing-homemade-vinaigrette-for-few-dollars
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.