Michael Scott's Summer Salad, August 10, 2010

In a large mixing bowl add:

Rinse unclean ingredients in cold water and paper towel dry

$1.00   2.25 ounces of baby spinach leaves prewashed

$0.375 one half cucumber peeled and sliced into 1/16th inch thick slices

$0.40  two plum tomatoes cut into 1/8th inch thick slices

$0.36  12 baby carrots cut lengthwise into 1/6th diameter pieces

$0.50  8 broccoli crown pieces about 1 inch in diameter

$0.25  1/6th of a slightly larger than a baseball size white onion diced into quarter inch square pieces

$0.30  12 large pitted olives cut into half lengthwise

$1.50  one 5 ounce can of solid white albacore tuna fish drained and rinsed in cold water and flaked into pieces into salad

$0.75  two ounces of extra sharp cheddar cheese cut into .5 inch by .25 inch by .25 inch cubic pieces

$0.375 1.5 ounces of Marzetti croutons or other similar flavored crotons

$0.50  1.35 ounces of grated parmesan and Romano cheese

$0.05 ground black pepper enough to season salad

        Mix salad ingredients together thoroughly with large spoon and fork and add

$0.30 two teaspoons of Grey Poupon Dijon Country Mustard

$0.65 three ounces of Wish-Bone reduced fat blue cheese dressing or other dressing of choice

$0.50 three ounces of extra virgin olive oil

        Mix all of the ingredients together thoroughly in the bowl with a large spoon and fork

        Makes two to four servings depending on one's appetite

$7.81 Total Cost of Summer Salad

        Of course one can modify the ingredients to taste and cost