If you haven’t found this trick before, here it is! It is a keeper because it helps you pack 5 days worth of salads in one sitting. They really do stay fresh and the lettuce does not get soggy. The art is in how you stack your ingredients. Build these in tupperware containers or any tall container, like mason jars, that seal tightly. Here’s how:
- Start with salad dressing. Since you keep the jar upright, the salad dressing will stay separated from your veggies. This is great if you don’t want to pack a separate container for dressing. 2 TBS
- Veggies are next. Start with harder veggies like carrots, radishes, onions, and chickpeas that will taste lovely mingling with the dressing. Then go for anything else like bell peppers, chopped cukes, and cherry tomatoes. Put in LOTS.
- Layer up the greens. This should take up at least half the jar. Go for packaged greens to save time, or if you’re using your own, make sure they’re dry. Again LOTS..fill that jar full!
- Protein last. 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. Palm sized portion on protien.
- Tightly seal by putting on the top to keep extra air out. Store upright in the refrigerator until ready to use.
- Shake or pour when you’re ready. At lunchtime, you can either shake up the container to distribute the dressing, or if you have the luxury, pour the entire contents into a bowl and mix it up with your fork.
A little planning goes a long way to save you time in the long way. Whether you use these for your family dinners or to take on the go, enjoy!
One thought on “How to pack salads for the week”
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