This dish is a menu item for anyone with limited time or skills to prepare a healthy and tasty salad. Depending on how much juice/broth is added will determine salad vs. soup. Firstly, consuming the entire quantity of the ingredients listed in this menu item are suggested for personal taste and bulk. For example, I eat the entire listed items at one sitting, usually for lunch, however, everyone does not prefer a whole can of Black Olives or Garbanzo Beans, but for me its all desired for satiety. The overall concept for this meal plan is bringing together a hot and cool temperature bowl of joy.
Ingredients (price averages from 1stQ 2021):
Tom Ramen – .20¢
Poblano Pepper (favorite chili pepper) – 30¢
Garbanzo Beans (Chick Peas) – 89¢ per can
Ripe Black Olives – 99¢ per can
Fresh Baby Kale – 99¢ per bag
Fresh Apple – $1.99 (5-6 per bag)
Boil or Microwave Top Ramen to desired consistency (add or not the seasoning pack). Feel free to cook using water and/or the can liquids from the Black Olives and Garbanzo Beans. I find that the can liquids add a little body an fresh water when this item is microwaved.
While the Top Ramen is cooking, cut and scrape the seeds from the Poblano Pepper and cut into tiny pieces. Add the chopped pepper into the Top Ramen and let it microwave for 2-3 minutes, or boil for another 2 minutes.
Tear/cut about a one-half a bag of Baby Kale leaves into the eating salad bowl. Any dark green leafy vegetable will work for this salad.
Slice the drained Black Olives and add into the salad bowl.
Chop a fresh apple and add to the salad bowl.
Add the drained Garbanzo Beans to the cooked Top Ramen and Poblano Pepper for 2 minutes in microwave or a minutes if boiling. Once this complete, add it over the salad bowl and mix to desired look. (salt and pepper to taste)