Total Recipe cost: $6.02
Servings Per Recipe: 6
Cost per serving: $1.00
Prep time: 20 min. Cook time: 0 min. Total: 20 min.
|6 cups||salad mix (ice berg, carrots, red cabbage)||$1.50|
|1 medium||red bell pepper||$1.50|
|1/4 bunch||green onions||$0.29|
|1 package||ramen noodles||$0.22|
|1 recipe||thai peanut sauce||$0.05|
STEP 1: Rinse off the bell pepper, cucumber and green onions. Chop all of them into small pieces (I did small sticks for the pepper and cucumber, regular slices for the onion).
STEP 2: Before opening the package of ramen noodles, break it up into small pieces in the bag. After opening, either discard the flavor packet or keep it for another time.
STEP 3: To assemble the salad, put 1 cup of salad mix in a bowl, top with a few pieces of red pepper, cucumber, green onions and a couple tablespoons of broken up ramen noodles. Top the salad with 1/4 cup of Thai Peanut Sauce and toss together. Enjoy!
NOTE: If you are eating this salad throughout the week (as I am), store the vegetables individually and separate from the ramen noodles and peanut sauce. When you want a salad, simply combine the veggies, top with the ramen and peanut sauce and you're good to go. This will ensure that your veggies and noodles stay crisp.
Here are my containers with the salad ingredients. The bagged salad mix is in it's own bag with a clip holding it closed.
I had a hard time deciding which veggies to use in my salad. If you have any suggestions, feel free to share them!