(Closed) Does anyone pre-make salads for the week?

posted 4 years ago in Cooking
Post # 3
1286 posts
Bumble bee

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
1342 posts
Bumble bee
  • Wedding: December 2012

@rickhurst35:  Commenting to follow!

Post # 6
11754 posts
Sugar Beekeeper
  • Wedding: November 1999

@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 # 8
3697 posts
Sugar bee
  • Wedding: May 2012

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
1286 posts
Bumble bee

@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
2157 posts
Buzzing bee

@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
3569 posts
Sugar bee
  • Wedding: April 2013

@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
2037 posts
Buzzing bee

@almostmrsj:  +1

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
2622 posts
Sugar bee
  • Wedding: November 1999

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
6360 posts
Bee Keeper

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
479 posts
Helper bee
  • Wedding: May 2014

I do veggie prep for about 2 days & kept everything separate, otherwise things can get mushy.

Post # 16
1009 posts
Bumble bee
  • Wedding: June 2012

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.

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