Variations on Nutritious Salad on a Budget for a Novice Cook

This is in response to AP CP Bobby Ramsey's request for good food ideas for a kitchen novice on a budget, as presented in his article "Eating Well on a Budget for the Single Person ".

Salads in European countries are of a very different style from American salads. The definition of a green "salad" in America and England is that it is a mixture of raw vegetables, usually with lettuce as a base, which is topped with a sauce. In Western European countries and South Africa (maybe other places) "salad" means raw vegetable, but they aren't necessarily mixed together with lettuce as a base.

Here's a Swiss-style nutritious "salad" for a budget. In the center of a plate put about half-a-cup of finely sliced cabbage. At the 3 o'clock position arrange 5 or 6 finely sliced rounds of cucumber. At the 9 o'clock position arrange 4 or 5 thinly sliced rounds of tomato. At the 7 o'clock position arrange 5 or 6 half-circle finely sliced strips of bell pepper, red, green, yellow, as you wish. At the 5 o'clock position arrange thin round slices of left-over cold boiled potato.

At the 11 o'clock position arrange thin circular slices of cold boiled egg. At the 1 o'clock position arrange a serving of left-over cold, seasoned macaroni. Top the cabbage with 1 or 2 tablespoons of tuna, thin slices of left-over beef, or diced left-over ham -- or any left-over meat or poultry, really. Make a light vinaigrette-type dressing by adding 3 parts vegetable oil of some sort to 1 part vinegar, lemon juice concentrate, orange juice concentrate, or pomegranate juice, with an optional 1 part water. Add salt, pepper, and Spike to taste. Drizzle the dressing over the salad and enjoy.