Our whole family loves salad, from oldest to youngest! Bobbi likes to eat a huge green salad almost every day for lunch, with all sorts of goodies thrown in to make it a filling, complete meal. Oftentimes Richard joins her, which means she has to make a lot of salad! This is how we streamlined the process to easily create an amazing salad every single day.
Let’s talk salad greens first. You can easily find all types of packaged pre-washed greens now, and we have no problem with that, especially if washing and drying greens has been a stumbling block for eating salad. However, your greens will stay fresher longer if you purchase fresh greens and wash them at home. After rinsing, they’ll need to be spun or patted dry, and we recommend buying a salad spinner if possible. Although this useful kitchen gadget didn’t quite make the cut for our Top 10 Cookware and Prep Pieces, it’s definitely on our runner up list. (Our lists are discussed in full in our complete cookbook.)
Better yet, grow your own greens. There’s nothing quite as good as fresh, spicy arugula straight from the backyard garden!
Once the salad greens have been rinsed and spun or pat dry, we transfer them to a large bowl with an airtight lid.
And then the fun begins as we build our salad base, using vegetables that will keep for the week.
Next, we cut up some vegetables that won’t keep as long and store them in individual containers. We also rinse chickpeas or beans and sometimes grate cheese. We then take our pick of items to add to our salad for each day.
Here are the directions in a recipe format, but don’t forget to check out our individual salad recipes for more specific ideas. For tips and tricks to make the perfect salad, check out How to Build a Salad.
