Post # 1
Hey lovely bees!
I’m wondering if anyone pre-makes salads for the week? I’ve seen the mason jar ones on Pinterest but I don’t have mason jars! I have Tupperware and ziplocks though 😉
please share your recipes! I want to start prepping salads for the work week and I often have to eat at my desk (my busy season)… While I love all my pasta steamer freezer meals I think it might start making my workouts pointless 😉
thanks! (sorry if I misspelled anything-typing from my phone)
Post # 3
Fi makes me a salad every night for work the next day.
Romain lettuce, he shreds carrots and raddishes, sunflower seeds, cucumbers and feta cheese. I make the balsamic vinegrette for my salad. That’s what I eat every day for lunch.
Post # 4
@rickhurst35: Commenting to follow!
Post # 5
Sounds delicious! I need a recipe that I can make on Sunday for the entire week. I leave the house at 6:45 and often don’t get home until after 9. Usually I eat dinner and get ready for bed. While it would be a stretch to say I wouldn’t have time to make a salad before I head to bed, the likelihood would be small! Lol
Post # 6
@FutureMrsM87: I do! I’ve been trying to stay away from frozen lunches now that I’m pregnant.
Lately I’ve been on a spinach salad kick. I add in strawberries and almonds and use a raspberry vinegarete dressing. I cut up strawberries for the week and store in tupperware, then make 5 containers with spinach. Each morning I just add some strawberries in. I keep the dressing and almonds at work.
I’ll usually have a campbells (heart healthy) soup on the go with it since a salad won’t hold me through the day now that I’m pregnant.
Post # 7
@MrsWBS: perfect! that sounds so easy and delicious!
Post # 8
I don’t like pre-made salad, it gets all mushy! Maybe you can pre-portion out your salad toppings, though? I even have little tiny tupperware I put my dressing in. Though if you have a fridge and trustworthy coworkers you could leave it at work.
Post # 9
@FutureMrsM87: I agree, spinach (bagged) or the pre bagged cut lettuce will save you some time putting the salads together if you have limited time. It usually takes him about 5 mintues to put my lunch together every night.
Post # 10
@FutureMrsM87: I used to buy two bags of the pre-made salads (just a romain blend or spring mix), put in in a large tupperware container with sliced cucumbers, shredded carrots, sliced raddishes, and a bell pepper and we would have a salad with dinner every night.
But lately I’ve just been making them as I need them for dinner and for my lunches.
Post # 11
@FutureMrsM87: A few times I’ve pre-made salads for the week. I bought those Jell-O shot containers (the little 2oz plastic containers) and Sunday afternoon I’d portion everything out. So I could just stack everything in the fridge together, grab and go. I did dressing in the little containers, chopped up some chicken (or turkey or whatever protein you want) and put that with some cheese in a container, sliced up a hardboiled egg etc. It was nice because everything was organzied and ready to go, and since things were separated nothing got mushy or yucky sitting together. I would just put lettuce in a larger tupperware container each night or in the morning, it took 5 seconds. And it helped with portion control, you could only have as much as the 2oz container would hold.
Post # 12
I do like to put tomatos, cheese, onion, sometimes fruit in my salad. I assemble a salad everyday but I have tried to premake them and by Wed/Thursday’s salad, I’m ready to throw it away because it gets a little gross.
But I do eat a salad almost everyday for lunch!
Post # 13
Remember not all salads have to be lettuce based! Or you can chop the toppings that would make it soggy and add it to fresh lettuce.
Post # 14
It doesn’t last a whole week but we have a 3-container solution:
1 big one with the leafy goodness
1 medium sized one with all the other good salady items, your grape tomatos, your red peppers and all the rest
and finally 1 small jar of homemade salad dressing.
Swirl the salad dressing (ours always separates), dump your preferrerd amount of each of the 3 into a bowl, and voila!
BTW we use pyrex glass containers with silicone lids.
Post # 15
I do veggie prep for about 2 days & kept everything separate, otherwise things can get mushy.
Post # 16
I also like to do a quinoa salad. I put a can of black beans in a saucepan and then add water and quinoa. I add some seasonings (I like cumin and chili powder) and frozen corn near the end. If I have cilantro, I chop some of that up and stir it in as well. I make a big bunch of that and it lasts for a week of lunches. You can keep it like that or mix it up. I’ve added salad greens, salsa, etc. to it and its yummy every way.