Use day-old loaves of bread for this classic Italian salad. They are less expensive than freshly baked loaves and will also provide a firmer texture that holds up better when dressing is added.
Chunk light tuna or chunk white tuna will be just as tasty in this bold Tuscan salad. You will save up to 35 percent on the price of solid white tuna that is called for in this recipe.
The next time you buy fresh beets, do not discard the greens. Cooked beet greens make a great side dish. Sauté greens in oil until tender, about 8 minutes. Add garlic and red pepper flakes.
Anchovy paste is a key ingredient in Caesar salad dressing-a little will add lots of flavor. When you have extra on hand, use a teaspoon of it in a batch of marinara sauce for a wonderful taste.
Put leftover anchovies to good use. Chop finely and mix them into potato salad. You can also cream them with butter for a great steak topping, or mash them with soy sauce to make fish sauce.
If you do not grow chives or if they are too expensive in the market, you can use the top of a green onion instead. Chop finely or snip with kitchen scissors. This will spare you the cost of fresh chives.
Stretch this economical salad during tomato season by finely chopping the bacon, onion and lettuce. Mix in the mayonnaise dressing and serve in hollowed tomatoes. It makes a great buffet dish, too.
Stretch your budget and serve an additional 2 people by adding 1 more cup of rice and 2 more tablespoons French dressing. And, don't forget that the smaller the shrimp, the less expensive they are per pound.
If strawberries are out of season, and unavailable, or priced too high, use 2 chopped peeled pears instead. Even when berries are in season and priced low, pears may be the better buy.
This wholesome, vegetable-rich salad is equally authentic when made with chopped cooked chicken instead of shrimp. So it's an easy way to save a bundle. Use an equal amount and cut or shred into small pieces.
You can save money by turning this salad into a light supper. Simply prepare the salad as the recipe directs, then combine it with 8 ounces cooled, cooked corkscrew pasta in step 3.
