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I call this an all together salad. It combines things DH and DD thought they wouldn't like. But it surprised them; they really liked it.
Besides loving all of the ingredients in this salad, I like it because you can put it together a day ahead, and it will remain fresh and crispy as long as you don't add the dressing until just before serving.
If you have leftover salad, but not enough to go around, look in your pantry. Any of these items can be added to the salad.
When I was a kid, this was a salad my mom made a lot! Very easy, cheap and quick!
I've been trying to figure out a way to eat salad, without really noticing I'm eating salad. I'm trying to trim down, so I didn't want to use a full-fat dressings. I came up with this salad and it is full of flavor, greens, and protein; and not a lot of fat and calories!
One lonely leftover baked potato in my refrigerator and scallions in my garden inspired me to try making potato salad. It was so successful that I now make baked potatoes especially for this recipe. A great summer side!
A lovely, tossed salad with fruit and crunchy toasted almonds. This recipe is healthy, tastes great, and isn't high on calories.
Combine condensed milk, pie filling and pineapple in bowl. Fold in Cool Whip. Pour into 9x13 inch pan. Freeze for at least 5 hours.
Drain canned fruit, reserving juice in large bowl. Add pudding mix to reserved juice; stir until thickened. Combine drained fruit, apples and grapes in large bowl.
Here's a thrifty, easy, low fat salad for carrying to work. Begin by making a bed of torn lettuce leaves and shredded carrots, then add chunks of raw apple or orange, pieces of low-fat mozzarella, and a handful of soy nuts.
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One of my favorite salads. Mix and keep in the refrigerator until ready to serve.
Drain pineapple chunks, mixed fruit and oranges. Add baby food and marshmallows to fruit. Chill. Slice bananas and add just before serving.