Salads Galore!

Make salads for a week worth of lunches!

In efforts to stay healthy, my husband created this genius idea to keep an abundance of salads fresh and ready-to-eat for a week of lunches. Prepare these over the weekend, and you'll be all set for your busy week. Here's how to do it:


1. Wash salad greens of your choice and allow to air dry for an hour. Then chop into bite sized pieces. (We purchase a bag with 3 romaine heads in it and this makes enough for 10 salads).
2. Fill each plastic container with about 1 cup of salad greens. Throw in any additional vegetables of your choice such as cherry tomatoes, shredded carrots and cucumbers.
3. Fold a piece of paper towel for each container and place on top of the salads. Cover each container with the lid and store salads upside down. This pulls any remaining water away from the salad greens so it doesn't get soggy.
4. Enjoy a ready-to-eat salad everyday for lunch!