Mediterranean Chilled Chickpea Salad

Category: Sophomore Year/Vegan
Servings: 4-6 people
Prep-Time:  5 minutes
Cook-Time: 5 minutes

Why is this a survival recipe?

This salad is lovely, fresh, and is a great way to use up your veggies. I always have chickpeas; they’re a great ingredient to keep in your pantry.

This salad has a very summery feel to it, and is wonderful when served fresh and chilled. I take this with me to classes all the time because it stays wonderfully in my bag until lunchtime.

If you have a Gluten Allergy, make sure all of your brands and products are gluten free.

Ingredients:

  • 1 can of Chickpeas, drained and rinsed
  • 1 small Cucumber, peeled and de-seeded
  • 1 tbsp of Onion, sliced thin
  • 1 tbsp of Red Pepper, finely chopped
  • Italian Dressing (EVOO, Balsamic Vinegar, Salt/Pepper)

Step one: Wash, chop and de-seed your vegetables; place them into a bowl with a pinch of salt and pepper

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Step two: Rinse and drain your chickpeas; mix them into the vegetables

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Step three: Dress your chickpea salad with equal parts EVOO and Balsamic as well as a dash of salt and pepper

Step four: Serve immediately or chill in the refrigerator. 

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Deli Meat Chopped Salad

Category: Sophomore Year/Gluten Free
Servings: 1 person
Prep-Time:  5 minutes

Why is this a survival recipe?

Deli meat chopped salad is a great way to spice up a plain salad. I always order chopped salads out and I figured a great way to add some protein would be to rip up some deli meat and dig in.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 2-3 slices of chopped Deli Meat
  • 1-2 slices of chopped Cheese
  • 1-2 cups of Salad
  • Dressing of your choice

Step one: Chop up your cheese and deli meat, assemble your salad and drizzle with your favorite dressing.

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Cool Mediterranean Couscous Salad

Category: Sophomore Year/Vegan
Servings: 2 people
Prep-Time:  15 minutes
Cook-Time: 5 minutes

Why is this a survival recipe?

This is an amazing dish that can be made earlier in the day or week and eaten cold or warmed up for lunch, dinner, or a quick snack.

The name of this recipe sounds extremely fancy, but all it really is is couscous in a microwave and some lovely chopped vegetables and a little bit of balsamic vinaigrette and olive oil. All of these things are always in my pantry.

Ingredients:

  • 1/8 cup of chopped Onion
  • 1/8 cup of chopped Tomato, de-seeded
  • 1/2 of a chopped Cucumber, de-seeded
  • 1 tbsp of Feta Cheese
  • 1 cup of Spiced Couscous, prepared
  • EVOO
  • Balsamic Vinegar
  • Salt/Pepper to taste

Step one: Dice your vegetables into small pieces; remove the seeds from your tomato, and remove the seeds from the cucumber with a spoon. This eliminates excess water from your vegetablesDSC_0643

Step two: Prepare your couscous as directed on the box

Step three: Add in your chopped vegetables, and your feta cheese

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Step four: Toss together your EVOO and balsamic vinegar with equal amounts to your taste. Salt and pepper your salad to your taste. Remember your feta is salty, and the EVOO and Balsamic balance each other out. 

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Step five: Eat right away or chill in your refrigerator. 

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Hearty Veggie and Feta Chopped Salad

Category: Senior Year/Vegetarian
Servings: 1 person
Prep-Time:  5 minutes
Cook-Time: 5 minutes

Why is this a survival recipe?

Chopped Salad is a favorite of mine. It’s a great way to use your veggies, and you can always switch up the cheese, they types of veggies, and the dressing that you pair it with.

Included within this recipe is a secret recipe for Italian Salad Dressing that’s perfect in so many dishes.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1-2 cups of Chopped Cucumber, Broccoli, Zucchini, Green Pepper
  • 1-2 cups of Salad
  • 2 tbsp of Italian Dressing (EVOO, Balsamic Vinegar)
  • 1 pinch of Salt
  • 1 pinch of Pepper
  • 1/8 cup of Feta Cheese

Step one: Chop up your vegetables finely

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Step two: Toss the veggies and the salad together

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Step three: Toss in your Feta cheese

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Step four: Make your Italian dressing: Use equal parts of EVOO and Balsamic Vinegar, a few splashes each. Add in your salt and pepper, adjusting your ingredients to taste

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Step five: Adjust your dressing to taste, toss it one final time and enjoy

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Bright and Tangy Catalina Tuna Salad

Category: Freshman Year/Vegetarian
Servings: 1 person
Prep-Time:  5 minutes
Cook-Time: 2 minutes

Why is this a survival recipe?

Tuna and salad go wonderfully together. I always have cans of tuna in my kitchen, because they don’t need to be refrigerated before opening and they have a wonderfully long shelf life.

I almost always pair tuna salad with Catalina dressing, because it’s so tangy and light, but it will go well with almost every other dressing. It’s a two step salad that’s easy and great on the go.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1/2 or 1 can of Tuna in water, rinsed and squeezed
  • 1/2 cup of Salad, washed and dried
  • 1-2 tbsp of Catalina dressing

Step one: Rinse and squeeze your tuna to get rid of the fishy taste; rinse and dry your lettuce. Place the tuna on top of your bed of lettuce

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Step two: Drizzle your dressing over your salad and dig in

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Chicken Caesar Salad Wrap

Category: Freshman Year
Servings: 1 person
Prep-Time:  5 minutes

Why is this a survival recipe?

Caesar salad wraps were a favorite of mine at the food carts in between classes. Now that I know how much more economical it is to make them myself with the leftover chicken in my fridge, I won’t be wasting my money on cart food again.

Ingredients:

  • 1/2 cooked Chicken Breast, chopped
  • 1-2 tbsp of Caesar Salad Dressing
  • 1/2 cup of Lettuce
  • 1 Tortilla Wrap

Step one: Arrange your salad and your chopped chicken onto your tortilla

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Step two: Spread your dressing evenly over the salad and chicken

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Step three: Wrap up your Chicken Caesar salad wrap and enjoy. It’s so simple to wrap it in a bit of cling wrap and some foil and take it on the go.

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Russian Dressing with a Wedge of Iceberg Lettuce

Category: Sophomore Year/Gluten Free/Vegetarian
Servings: 1 person
Prep-Time:  5 minutes

Why is this a survival recipe?

Knowing how to make your own dressing is just plain fun knowledge. This dressing is great with salad, burgers, even on Reuben sandwich if you’re feeling decadent.

You can also modify this by adding in some spicy horseradish if you like heat, and it can be used as a dip for Shrimp Cocktail.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • Iceberg salad wedge
  • 1/4 cup Mayo
  • 1/4 cup Ketchup
  • 1 tsp Relish
  • Optional: Spicy Horseradish to taste

Step one: Mix together the Mayo and the Ketchup until combined

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Step two: Add in your relish and combine again

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Step three: Pour over your wedge and dig in!

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