Salad at a Steal.

19 Jul

To me Winter is all about warm things. Fudgey, oozy, gooey, sticky, creamy, carby things. Pasta, stew, potatoes, roasts and pies are all such things that come to mind. I’ll more than happily eat these things day in and day out but sometimes even the most gluttonous of people can tire of constant stodge.

I’ve been craving a salad for some time now. I think my salad strike has been going on since early April, when Sydney’s ridiculous weather patterns decided to become prematurely freezing. Don’t get me wrong, I’ll eat vegetables in Winter if they’re served up warm, but sometimes life just calls for a salad. As they say (or really, they should) if life gives you lemons, make an Italian vinaigrette.

The wonderful thing about salads is that they can be as basic or elaborate as whatever your tastes and budget allow. Often mine consist of week-old lettuce and a tin of tuna – disgusting, I know, but when the only other option is beef-flavoured two-minute noodles, it makes perfect sense. Back in the good ol’ days when three-quarters of my paycheque didn’t go towards rent, my salads were a little more appealing: nuts, cheeses, vegetables like sweet potato and beetroot and various meats made delicious additions to exciting leaves like baby spinach and rocket. These days I’m stuck with iceberg.

But that doesn’t mean a good salad has to be an expensive one – the following recipe cost me a little under $2 for one serve. It can be easily altered with ingredients added, omitted or changed altogether. In the past I’ve put in red onions, cheese, chopped up pickles and corn – following, of course, a hefty bonus at work.

Tuna, Cannellini and Cherry Tomato Salad.

Tuna, Cannellini and Cherry Tomato Salad

Serves 2

One 400g tin cannellini beans, drained and rinsed

One 95g tin tuna in springwater

250g cherry tomatoes, chopped in half (usually these are really expensive, so normal tomatoes can be used)

1/4 cup flat-leaf parsley, roughly chopped

Dressing

2 TBSP olive oil

2 TBSP balsamic vinegar

salt and pepper

1. Mix all the salad ingredients in a large bowl.

2. Mix all the dressing ingredients in a small bowl or shake in a jar to combine.

3. Toss the two together and season with salt and pepper.

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One Response to “Salad at a Steal.”

  1. daniel nour August 21, 2012 at 8:59 am #

    I miss this lovely blog. She must continue to post. SHE MUST

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