Weekly Salad Prep in a Snap…Crackle & POP!!
If you’re a salad fanatic like I am J then you know that getting it
in your daily routine is a definite must. However as much as I love eating
salad, I not only loathe the prep work but the added frustration of keeping it
fresh for the whole week is a little much to bear ~ uggh.
I mean really? Who has the time to do that? If your
schedule is a hot mess like mine then you need a method that is conducive to
your lifestyle right? I got you. Check out this great method for preparing a
works week worth of salad in
Now keep in mind you can maneuver these ingredients
anyway you want. Feel free to switch them up if these don’t fit your palate. It’s
totally just a blueprint, but a sure game plan to get your week started right.
So let’s get started…
1. Pick Your
Packaging
Choosing the correct packaging (i.e.) containers to house your salads is the first step. This is really a personal choice mainly based on your working conditions. The most common and popular containers are your basic “plastic square containers” with lids. These are convenient, economical and stack really well in your fridge. They also can transport easily and fit perfectly in your typical lunch bag or box
The
second option that is gaining more and more popularity is “mason jars”. They have definitely given salad prep a new name. These are
definitely efficient if you are not “plastic container” type of person and have
no problem transporting or storing your jar at work. Just make sure you keep
them upright when you’re on the move.
Both
containers are economical — less than $1 for the plastic and around $2 for the
mason jars. They are also reusable and easy to clean. Score!!!!
So….Let the Packing Begin (Woot Woot)
2. Packing the Plastic
Like I stated earlier, the best plastic containers are the
square, flat ones with the lids. They pack and stack amazingly and even create
ample space for vegetables to spread out eliminating that yucky soggy mess from
going on. You’ll be surprised how much you can actually fit it those suckers (lol).
1st …Pack the Greens. Lay them out evenly. I love
spinach so I typically purchase a big bag from my local grocer. You can also
get yourself a package of prewashed salad greens. If you're using greens from
your garden or a farmers market, just make sure they're completely dry before
packing. Fill the container about three-quarters full of greens (2/3cup).
ü 2nd…Veggies, beans
& fruit. Go
for carrots, cucumbers, tomatoes (use cherry and keep them whole), peppers,
broccoli, chickpeas, kidney beans, corn, peas, or even fruit like grapes or
blueberries — whatever your like….do that J. Make sure that each ingredient is dried completely. This will
make the freshness last even longer.
ü 3rd…Protein. For protein sources like
marinated tofu, grilled chicken, hard-boiled eggs, certain types of cheese like
cubed cheddar, and cooked (and cooled) whole grains like quinoa or brown rice,
add these on top of the first three salads only (Monday's, Tuesday's, and
Wednesday's). Then on Wednesday night, add protein to Thursday's and Friday's
containers. Do the same with avocado, nuts and seeds, or very wet fruits like
sliced strawberries.
ü Lastly…Dressing. Never coat your salad with the
dressing until you are ready to eat it. It surely won’t last throughout the day
if you don’t. You can purchase some cute little dressing containers from
Target, Walmart or even the dollar store. If you don’t have greedy co-workers J you can just leave a bottle in
your office fridge for easier access.
3. Packing the Jars
I love the jars. They make the salads look like work
so art. So Cool…..I always use the quart-size with the wide-mouth lids. These
are the best ones to fill and even eat straight out of if you want to.
ü1st …Dressing. Now this method is the opposite of the plastic method since
you keep the jar upright. The salad dressing will stay separated from your
veggies this way.
ü 2nd…Veggies. Bring in your harder veggies
here. They will be your carrots, radishes, onions, and chickpeas. These will
taste awesome with dressing. You can Next, just load up anything else you want
to like bell peppers, chopped celery or and cherry tomatoes.
ü 3rd…Green Up! Unlike the plastic method,
the greens will go in last. You should fill up half the jar with greens. Make
sure your greens are completely dry as stated earlier use the bagged spinach or
pre-packaged greens to cut down on time.
ü 4th Protein. Sprinkle
sautéed tofu, marinated tempeh, grilled chicken, or cubed or shredded cheese on
top. These will help push the lighter-weight greens down so you add even more
to your jar. You can also add avocado, nuts or seeds, and dried fruit.
ü Lastly... Shake it Up! You can pour your salad out in a
bowl when ready or just eat it directly from the jar. The choice is totally up
to you.
VOILA….That’s it. Your week is on & Poppin.
Here’s a quick shopping list to get you out the door and to the
store to help you prepare for the next five days.
·
1
Large container of greens/spinach
·
2
Cucumbers
·
2-3
Bell peppers
·
5
medium carrots
·
1
package cherry tomatoes
·
1
package mushrooms
·
1
bag grapes
·
6-8
oz. of fresh or frozen chicken breasts
·
3
cans tuna
·
1
can chickpeas
·
1
Bag Sunflower seeds
·
2
Avocados
·
1
Bottle of your favorite salad dressing
Courtesy Of: www.popsugar.com
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