Sundays are about planning. Today I will share my personal method for preparing my salads for the week.

I eat salad nearly every day. I like a LOT of ingredients added, which is time-consuming to say the least. Remember last week when I said that I use Sunday as my food prep day? Well, it also applies to my salads. Heres what I do:

First, I take out ALL ingredients (including lettuces). Then, I take out about 6 containers, and pre-open about 6 sandwich size zipper bags. I sharpen my knives, take out the biggest cutting board I have, and put my favorite 70s soft rock on to listen to. Now I’m ready to start chopping.

The order here is important, to save time. I go from the least to most messiest ingredients. (Usually that means the driest to wettest ingredients). Smelly ingredients like onions get chopped and double bagged. Wet items like olives, tomatoes, banana peppers, etc. get sliced, wrapped in paper towel, and placed in a container with other wet items also wrapped in paper toweling. Before closing the containers, another paper towel goes on top, ad the container is stored upside down in the refrigerator so any moisture gets trapped in the towel and my ingredients stay fresh.

When it comes to the greens, I only cut enough for 2 salads and they go directly into the salad containers that I plan on eating out of. Again, I place a paper towel on top of the greens and when I store the containers,and I store them upside down so the moisture gets absorbed by the towels.

That’s it. When I am ready to eat a salad, I simply take out my ingredient containers and bags and add them to the lettuce that’s already cut. It takes about 5 minutes to construct my salads. Yes, it takes me about an hour on Sundays to prep. but to me it’s well worth it.

What do you think?

Have a Healthy Day,

Shereen Rios

• January 26, 2020
• leave comment
• salad prep, Sunday
• by focusandform

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