MAIN COURSE SALADS FOR SPRING: budget conscious, leftovers, easy, dieters' dellights

Main-course salads are a godsend at times like these: they can be tailored to the budget, easily put together and put leftovers to delicious use.  

Here are some of 67goingon50's favourites:

This one is for kid-ults who'll delight in the unexpected addition of frankfurters (carnivore or vegetarian) to potatoes & egg 

with plenty of healthy colorful veg.  Want a frugal easier version?  Replace green beans with peas and cubed leftover cold veg. 

Frankfurter Potato Salad 

This one is a welcome to warmer temperatures while not forgetting the English weather.  Double-duty, it can be served to carnivors or vegetarian.  It's also lower carb with wheat-free & vegetarian options

Ham & Peach Vegetable Pasta Salad

This one takes one of the cheapest, tastiest (though occasionally looked down upon) proteins and turns it into a restaurant-worthy sensation.  A delicious imaginative, low-cal surprise!

 Sensational Sardine Salad 

This one is for lovers of protein & fruit combos in a quick & easy Rice salad that revitalises leftovers.  And it's so pretty to look at.

Avocado Nectarine & Chicken Brown Rice Salad

This one is a wallet-friendly version of gorgeous but expensive Italian Seafood Salad...garlicky, lemony, wine-scented, with a flash of heat.  Glorious! 

Wallet-friendly Italian Seafood Salad, deli-style

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These recipes  have been developed or adapted by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.  

FROM-SCRATCH STOVETOP SPANISH TORTILLA FOR SMALL HOUSEHOLDS: vegetarian, wallet/diet-friendly, easy

Authentic Spanish & Onion Omelette for Small Households 

updated  October 2024 

Small Household's Spanish Potato Tortilla 

with leftover bell peppers in vinaigrette & cooked mushrooms

Unlike 67's Tortilla ESpagnol: Cheats version, this delicious Spanish savoury omelette is designed for small households.  

It's wallet-friendly and easily cooked on top of the stove - no oven necessary.

It's just the right size for 2 or even 3.  It's satisfying and not too calorific; smells and tastes of hot sunshine and Mediterranean skies.

I promise you, this home cooked version is much more tasty than anything found in the shops.  The method of prep - which can be partially or fully completed the night before - makes it an easy-peasy dish.

The recipe calls for a reasonable amount of olive oil but it is unsaturated.  Dieters if worried could wait for a Blow-out day for this treat or restrict portions. 

In Spanish tavernas, onions are cooked in advance and chips are deep-friend to order before being mixed into beaten eggs.  The cheat's version of this dish involves chips from the local chippie instead of fresh potatoes; the tortilla is baked instead of fried, freeing up time and energy.

For the fodmap-phobic, leave out the onions.


Feeds: 2-3 
Costs: min £2.50

You'll need a 6-7 in/15-18inch deepish rounded frying pan

Ingred:
1 small brown onion, finely chopped (opt). (If concerned about fodmaps, see Tips below) 

olive oil 

250gm/9oz new potatoes, cooked (OR 1 portion chips from your local chippie, or a good sized mug oven chips, defrosted) 
4 large eggs 

a small handful of any other cooked veg: mushrooms, peppers (opt)
olive oil (the best you can afford)
1/2 tsp salt and 1/2 tsp pepper 


Method