Every Sunday night, I vow to eat healthy all week. But making a satisfying salad can be such a timely pain in the behind. I use to stock up on those pre-made salads at the grocery store that come in the little bowl with the cute little fork, but at $4.99 a pop, that added up fast. Speaking of fast — fast food salads are just gross. So I started a Sunday night salad assembly line in my kitchen. It’s easy and so worth the 15 minutes of prep time. When you’re finished, your fridge will be stocked with easy to grab goodness, so you’ll have no excuse for eating crap.
In my salads, I layer lettuce (obviously), carrots, olives, celery, cheese, garbanzo beans (drained and rinsed). Really, you can use anything you have on hand. I’ve also tried toasted almonds, sunflower seeds, craisins, black beans, corn, peas, and cherry tomatoes. If you add regular tomatoes or cucumbers, make sure you de-seed them so the salad doesn’t get soggy.
Another trick — put your salad dressing on the bottom of your Tupperware before adding the salad. When you’re ready to eat, just shake it up. I also usually grab a pack of pre-drained tuna to add to my salad right before eating. Perdue also has a nice bag of pre-cooked and sliced chicken strips you could add on top.
FYI — if you have your heart set on croutons, pack them separately in a plastic baggie. They will stale super fast. And word to the wise — if you are eating among co-workers, you may want to avoid onions and hard-boiled eggs. I’ve learned the hard way.