Once a week I make a huge batch of basic salad which includes 2-3 different kinds of lettuce, radishes , onions, red cabbage & sliced carrots. After everything has been washed and chopped, I use a salad spinner. The salad then goes in a zip-lock bag with paper towels which help absorb extra
moisture. The air is squeezed out.. When I'm ready for a salad I add what ever soft ingredients I need to fit my plan...avocado, cucumber, red & yellow peppers, cheese etc. The basic ingredients will stay fresh and crisp for at least a week. The best part though is having salad always ready.
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Making your salad ahead is a time saver and keeping the greens fresh and crisp is easy. Wet a few paper towels with cold water then squeeze out the excess. Lay the paper towels over the salad and add a few ice cubes to keep cool. To serve just take the paper towels off and discard. Your salad will be nice and crisp.
Boil potatoes with the peels still on, eggs, chop up fresh veggies and keep them in the fridge and ready to make just about anything you want. Potatoe: soups, salads, fried, baked, microwaved etc... Egg: salad, tuna salad, turkey salad, egg in a salad, potatoe salad, etc.. Save time & money!
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