Tuna and Rice Salad with Veggies

This is such a great summer salad. It’s full of veggies, rice and tuna. It’s a perfect example of healthy eating on a budget.

It’s not just for summer though. Enjoy it as a yummy lunch throughout the year. You can make it ahead of time and pack it for lunch. Of course as with most of my recipes, you can easily swap out whatever veggies are in season, sitting in your fridge or growing in your garden.

This is also a great way to use up leftover rice. In fact, I often cook extra when I’m making rice for dinner to have for this, or other recipes calling for leftover rice.

Rice and Tuna Salad Recipe
 
Ingredients
  • 1 Tbsp extra-virgin olive oil
  • 2 tsp fresh squeezed lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 2 cups cooked brown rice, cooled
  • 2 celery stalks, chopped fine
  • 2 green onions, chopped
  • 2 fresh Roma tomatoes, diced
  • ½ cucumber, copped
  • 2 cans (5 oz ea) white tuna packed in water, drained well
  • optional: corn, canned and drained
Instructions
  1. Put the first 5 ingredients in a salad bowl and whisk until frothy.
  2. Add the remaining ingredients to the salad bowl and gently toss until ingredients are coated well with salad dressing in bowl.
  3. If desired, add in some yellow corn.

 

Tuna and Rice Salad with lots of colorful Veggies

Broccoli Salad with Bacon

I remember the first time I had this salad. It was at a family cookout and I loved it. It took me a few different tries to come up with a version just like it. It’s since become a favorite. I’ll make it when I know we’ll cook something on the grill for dinner. I can have this ready and waiting in the fridge while we  hang out in the backyard.

This recipe is also very flexible. You can leave out the bacon if you’re serving vegetarians. Add some sliced almonds or chopped pecans or use cranberries instead of raisins. I’ve even had a version that had pineapple, bacon and cheese that was delicious.

Broccoli and Bacon Salad With Raisins
 
Ingredients
  • 4 cups broccoli
  • 6 bacon strips
  • ½ red onion
  • 1 cup raisins
  • ¼ cup of grated cheddar cheese
  • 1 cup mayonnaise
  • 2 tbsp white vinegar
  • ¼ cup sugar
  • Salt and pepper to taste
Instructions
  1. Start by frying up the bacon. Allow it to cool on some paper towels (to catch the grease) and crumble it up. Set it aside.
  2. Peel and chop the red onion finely, and then set it aside as well.
  3. Boil some water in a large pot and add a good dash of salt. It will help season the broccoli and keep it nice and green. Cut the broccoli into small florets and boil them in the water for 2 to 3 minutes. Drain them and run cool water over them to help cool them down.
  4. Put the cooked broccoli, bacon, cheese and raisins into a bowl. In a small bowl or a mason jar, combine the mayonnaise, vinegar and sugar. Add salt and pepper and pour the dressing over the veggies.
  5. Cover the salad bowl and let it sit in the fridge for at least 4 hours before serving.

 

Garbanzo And Kidney Bean Rice Salad

This is an easy summer recipe and also comes in handy when the power goes out (or it’s just too hot too cook). I love it served at room temperature, but leftovers are great straight from the fridge the next day. For a portable lunch, try wrapping some of this in a flour tortilla for a yummy veggie wrap.

  • 1/2 can (15 ounce can) garbanzo beans, rinsed and drained
  • 1/2 can (15 ounce can) kidney beans, rinsed and drained
  • 1 1/4 cups cooked rice
  • 2 tablespoons chopped onion (or 1 tsp onion flakes)
  • 1/4 cup rice vinegar
  • 1/2 cup olive oil

In a bowl, combine all ingredients and stir until mixed well.
Serve immediately at room temperature or slightly cooled if possible.
Chickpeas

Cucumber Salad With Ginger

Here’s a salad that’s as simple as it is delicious. It’s perfect when you are grilling in the backyard or for picnics. Since there is no mayonnaise etc, there is no need to worry about it spoiling to quickly in warm weather.

  • 4 medium size fresh cucumbers, peeled
  • 1/3 cup rice vinegar
  • 1 tsp honey
  • 1 tsp kosher salt
  • 1 1/2 tsp grated ginger root

cucumberCut cucumbers in half lengthwise and remove any large seeds and extra pulpy flesh if necessary.

Slice into very thin pieces, crosswise, into crescent shapes.

In a bowl whisk together the vinegar, honey, salt, and ginger.

Add the cucumbers to the bowl and toss together until well coated.

Cover and refrigerate for at least an hour before serving so the flavors blend well.

Serves 2 to 4.

Heatlhy-Eating-3d-300For more delicious healthy recipes that fit your budget, grab a copy of my ebook Healthy Eating On A Budget

Preparing healthy food for my family while still staying within a budget can be hard.  To make things simpler, I’ve done a little bit of research to figure out which budget friendly foods are ALSO healthy.  Once I had my list created, I started to gather some of my favorite recipes together so I we wouldn’t get bored eating the same old beans, rice & eggs and I’m happy to share it with you today…

Just click on Healthy Eating On a Budget to order your copy today!

http://www.hillbillyhousewife.com/ebooks/healthybudget.htm

Kale and Avocado Salad With Cucumber

One of my favorite new vegetables is Kale. It’s awesome in soups and stews, sauteed like any other green and I’ve even added it to my smoothies in the morning. You can also make some great healthy Kale chips.

Kale is often found either sold by the bunch or in a large bag (washed and cut into bite-sized pieces). I have bought both types and usually go with whichever kind ends up being cheaper.

Kale is considered a superfood. It is low in calories and full of fiber, iron, calcium and Vitamins K, A and C. In other words, it’s just smart to eat … especially since it’s very affordable. One of my favorite side dishes is a simple Kale salad made with Avocado and lemon juice as the dressing. It’s healthy and fills you up. From  here, you can add any other veggies you like. I almost always add chopped cucumber, but bell peppers, tomatoes etc are great additions as well.

 

Kale Salad With Avocado Dressing
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 2 to 4
Ingredients
  • 2 cups of kale
  • 1 ripe avocado
  • ½ lemon
  • Salt
  • ½ cucumber
  • 1 yellow bell pepper (optional)
Instructions
  1. Wash your kale and cut it into bite-sized chunks. You can also used the pre-prepped kind that comes in a large bag at the grocery store. Put the Kale into a medium-sized bowl.
  2. Cut the avocado in half, remove the pit and cut it into small chunks. Put them into the bowl on top of kale.
  3. Squeeze the juice from the lemon into the bowl as well. Add some salt to taste.
  4. Use your hands to mash the avocado up and mash it into the kale leaves. Kale leaves are sturdy, so don't be afraid to mash it up like meatloaf.
  5. Cut the cucumber and bell pepper (along with any other raw veggies you like) into small chunks and stir them into your kale salad. Serve immediately.

 

Tomato and Chickpea Salad

I always have a few cans of chickpeas in the pantry to add to all sorts of dishes to make them more filling. Here’s one of my summer favorites. It’s a simple salad made with tomatoes and chickpeas (or garbanzo beans).

It goes great with grilled chicken and since there is no mayonnaise in the dressing, it’s a great salad to take to a picnic or cookout.

You can also turn this into a whole meal by adding some chopped chicken or a can of tuna to the salad.

Tomato and Chickpea Salad
 
Prep time
Total time
 
Recipe type: Salad
Serves: 4
Ingredients
  • 1 15½ oz can chick peas
  • 4 large tomatoes
  • ½ onion
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 3 to 5 basil leaves
Instructions
  1. Drain your chick peas. If you want to cut down on the sodium, give them a quick rinse with water. Put them in a large bowl.
  2. Core and chop 4 large tomatoes. If they are very ripe, you may also want to scoop or squeeze out some of the seeds. Add them to the bowl.
  3. Dice your onion and add it as well.
  4. Mix the lemon juice and olive oil together and season with salt and pepper. Pour the dressing over the salad ingredients.
  5. Cut the basil into thin strips and scatter over the salad

For more delicious tomato recipes, check out The Tomato Cookbook on Amazon Kindle.

Broccoli Cauliflower Salad With Raisins And Crunchy Bacon

Submitted by  a HBHW reader. 

I just found your recipe for this dish. I make something similar. I made up a copy cat version from one served in a local family restaurant.

  • broccoli
  • cauliflower
  • bacon bits
  • raisins
  • coleslaw dressing*

It is broccoli cut up into tiny pieces, the same with equal amounts of cauliflower.
Then add crumbled cooked bacon bits, and raisins.
Mix all this together with your favorite homemade coleslaw dressing.

*coleslaw dressing: I don’t measure but mine is a combo of miracle whip, milk, sugar and apple cider vinegar.

Chill and enjoy.

 

Broccoli Salad

Easy Chilled Three Bean And Cheddar Salad

I love cold 3 bean salads for summertime meals. They are easy to make and serve at picnics and cookouts. What makes this salad stand out from the rest is the added cheese. With the Cheddar cheese, we have added more protein and calcium, as well as more Vitamin D, Vitamin A, iron, and flavor! This is a healthy salad that tastes so incredible, and has many layers of flavor. Mix this salad together at night, let it sit in the refrigerator, then throw the cheese in when you’re ready to serve it. Easy and delicious!

  • 1 can (15 oz size) black beans, drained
  • 1 can (15 oz size) kidney beans, drained
  • 1 can (15 oz size) navy beans, drained
  • 1 small green bell pepper, cleaned and diced
  • 1 small red onions, diced
  • 1 cup chunky salsa, your favorite
  • 1 1/2 cups sharp Cheddar cheese, cut into small cubes

In a large bowl, mix together all the ingredients EXCEPT the cheese.
Cover the bowl and refrigerate overnight.
When ready to serve, toss in the cheese and spoon into bowls.
Will serve 4 to 6 people depending on if serving as a side, snack, or meal.

Summer CookingWhen the weather gets warmer, the last thing you want to do is stand over the stove, cooking a big meal. Not only is it hot in the kitchen, but the thought of eating a hot, heavy meal just doesn’t sound very appetizing.

That’s exactly why I put together this ebook –
Summer Cooking – Keeping It Cool

Summer is the time for easy meals and refreshing beverages. You want to get in and out of the kitchen fast, but, you also want a meal that’s satisfying. A bowl of lettuce and tomatoes just won’t do.

In this ebook you’ll get lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling. Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today! www.hillbillyhousewife.com/ebooks/summercooking.htm

Classic Curried Chicken Salad With Grapes And Walnuts

This is the sort of salad you may remember from your mother’s or your grandmother’s table. You may also recognize it from a dinner club or hotel dining room. This is a classic salad enjoyed decades ago that is making a big comeback. The reason this salad is becoming so popular again is because so many people are trying to eat healthier, often serving hearty, yet light, salads as a main course. This salad fits the bill.

You might want to give this recipe a try on a hot summer night. You don’t heat up the kitchen and the salad, especially the grapes, are a nice refreshing change. Be sure to let us know how you like it.

  • 1 Tbsp lemon juice
  • 6 Tbsp mayonnaise*
  • 1 1/2 tsp curry powder
  • 1 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 3 cups cooked chicken, diced
  • 1 1/2 cup celery, sliced thin
  • 1 cup green seedless grapes
  • 3 Tbsp chopped walnuts, lightly toasted*
  • mixed lettuce greens of your choice

In a large salad bowl, whisk together the lemon juice, mayonnaise, curry powder, salt, and pepper.
Add to the bowl, the chicken, celery, and grapes, and toss to coat well.
Cover bowl and chill before serving.
To serve, place lettuce on salad plates, spoon chicken salad over, then garnish with chopped walnuts.
Makes 4 to 6 servings.

*You can substitute a thick plain yogurt (like Greek Yogurt) for some or all of the mayonnaise if you want.  To make your own thick yogurt, just dump a container of yogurt in a paper towel lined (or cheesecloth lined) strainer over a bowl.  Set in refrigerator (make sure you drape the paper towel or cheesecloth over the top of the yogurt) and allow to drain overnight.  You’ll have a very thick yogurt in the morning.

* To toast walnuts, put the chopped nuts in a small skillet, without oil, and set on burner on low heat. Shake and toast until just starting to become aromatic and you see a bit of golden brown form on the cut edges of the nuts.  This will only take about a minute, so watch closely.

Summer CookingWhen the weather gets warmer, the last thing you want to do is stand over the stove, cooking a big meal. Not only is it hot in the kitchen, but the thought of eating a hot, heavy meal just doesn’t sound very appetizing.

That’s exactly why I put together this ebook –
Summer Cooking – Keeping It Cool

Summer is the time for easy meals and refreshing beverages. You want to get in and out of the kitchen fast, but, you also want a meal that’s satisfying. A bowl of lettuce and tomatoes just won’t do.

In this ebook you’ll get lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling. Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today! www.hillbillyhousewife.com/ebooks/summercooking.htm

Beef And Beet Mixed Salad With Orange Vinaigrette Dressing

Fresh salads are a welcome meal when the weather starts getting warmer. But just because we’re eating lighter, doesn’t mean it can’t be a filling meal, as well. The next time you have some leftover roast beef, give this fresh, flavorful, and healthy meal a try.  And talk about healthy!  Beets are a great ‘super food’ loaded with nutrients… and so frugal.

  • 3 small beets, greens cut off, bulbs scrubbed and left whole
  • 8 cups fresh mixed salad greens
  • Orange Vinaigrette Dressing (recipe follows)
  • 4 ounces (more or less) of cooked roast beef, cut into strips
  • 1/2 cup crumbled feta or goat cheese
  • 2 Tbsp pine nuts, toasted*

Fill a saucepan with water and bring to a boil, then drop in prepared beets and cook until JUST fork tender, not soft.
Drain and cool, then peel and cut into thin wedges.
In a large salad bowl, pour a little of the Orange Vinaigrette, add the salad greens and toss to coat well; taste and add more vinaigrette until coated as you like.
Add the beet wedges, and toss to coat.
Put the dressed greens and beets on salad plates, then top each with the beef,  cheese, and pine nuts evenly dividing on each plate.
Drizzle a little more Orange Vinaigrette over the top if desired.

Orange Vinaigrette – make this anytime and store in refrigerator for 1 to 2 weeks.

  • 1/4 cup orange juice
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 2 tsp honey
  • 1/8 teaspoon freshly ground black pepper

Put all the ingredients in a jar with a tight lid, close and shake until well combined. Refrigerate any leftover and shake well each time before using.

*To toast pine nuts – put in a dry skillet over low heat and shake, heating until just fragrant, about 1 minute or less.

Summer CookingWhen the weather gets warmer, the last thing you want to do is stand over the stove, cooking a big meal. Not only is it hot in the kitchen, but the thought of eating a heavy meal just doesn’t sound very appetizing.

That’s exactly why I put together this ebook –
Summer Cooking – Keeping It Cool

Summer is the time for easy meals and refreshing beverages. You want to get in and out of the kitchen fast, but, you also want a meal that’s satisfying. A bowl of lettuce and tomatoes just won’t do. In this ebook you’ll find lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling.

Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today! www.hillbillyhousewife.com/ebooks/summercooking.htm

Healthy Broccoli Salad

SALAD:

Put together in a large bowl:

  • 2 heads of broccoli steamed 1-2 minutes and cooled to room temperature
  • 1/3 c dried cranberries
  • 1/2 c cashews
  • 1/4 small red onion diced
  • 4 T real bacon bits

 

DRESSING:

Whisk together in separate bowl:

  • 1/4 c Splenda (or white sugar),
  • 2 T cider vinegar,
  • 2/3 c Greek yogurt,
  • 1/3 c mayonnaise

Pour dressing over broccoli mix; toss to combine.

Mom’s Favorite Chicken Salad

If you want a light lunch or dinner for Mom (especially after a big breakfast or brunch on Mother’s Day), this chicken salad is perfect.  It’s classic, simple, and the whole family will enjoy it.  You may want to sprinkle a few chopped walnuts on top for a little extra crunch.

1 C of mayonnaise
1 (8 oz.) container of sour cream
3 lb. boneless and skinless chicken breasts, cooked and cubed
1 C of celery, diced
1 C of seedless grapes, quartered
1/4 t salt
1/4 t pepper

Place the mayonnaise into a small bowl.
Fold the sour cream into the mayonnaise until well combined.
In a larger bowl place the chicken, celery and grapes.
Fold the mayonnaise mixture into the chicken mixture and blend until completely covered.
Sprinkle in the salt and pepper and stir to combine well.
Chill for at least 1 hour before serving, being sure to stir again after removing from the refrigerator.

Makes 10 to 12 servings.

 

Black Bean Cabbage Slaw

Shred some cabbage as for slaw.
Add 1/2 can of rinsed and drained black beans.
Add very large spoon full of Miracle Whip.
Add large spoon full of sweet relish.
Mix gently.
Sprinkle with black pepper.

Quick, easy, delicious, and frugal.

Minced onion would be good, and maybe some shredded zucchini.

All American Salad

London dry gin

  • 1/2 cup finely crushed saltine crackers
  • 8 carrot curls
  • 1 cup thinly sliced cucumbers
  • 8 cherry tomatoes, quartered
  • 1 lemon, cut into narrow wedges
  • Dressing:

    • 1/4 cup bottled French dressing
    • 1/4 cup mayonnaise (Best Foods or Hellman's)
    • 1/2 tsp Tabasco sauce

    Assembly

    Chop olives. Drain peaches, beans and salmon, save juices. Mix all the drained, canned ingredients with lettuce, celery, onion, parsley, pepper and all spices, condiments, cracker crumbs etc.. Combine dressing ingredients. Mix 1/2 of the dressing with the canned ingredients.

    To serve, circle individual mounds of fish, peaches and beans mix with remaining ingredients and top with dressing. Drizzle a small amount of the reserved juices on each serving. Not too much.

    Happy Independence Day one and all!

    Salene

    (Note from HBHW:  I found this recipe in comments and rescued it – posted it in recipes – so everyone would get a chance to see it.  This looks incredible and well worth the time.  Thank you, Salene, for submitting this wonderful recipe.)

    Mothers Day Coleslaw

    • 2 heads cabbage, shredded
    • 1 small head red cabbage, shredded
    • 1 green bell pepper, finely chopped
    • 1 red bell pepper, finely chopped
    • 1 medium onion, finely chopped
    • 1 or 2 large carrots, peeled and grated
    • 2 cups mayonnaise
    • 2 Tablespoon mustard
    • 2 Tablespoon sugar
    • 4 Tablespoon wine vinegar
    • 2 teaspoon pepper< /li>
    • 2 teaspoon dried cilantro
    • 2 teaspoon basil
    • 2 teaspoon parsley

    In a large sized bowl, mix cabbage, red cabbage, bell peppers, onion and carrots.

    Combine mayonnaise, mustard, sugar, vinegar, pepper, cilantro, basil, and parsley in another bowl.

    Pour mayonnaise mixture over vegetable mixture and stir well, coating vegetables completely.

    Cover coleslaw and chill overnight.