Since it's just me and hubby at home; making large salads sometimes meant waste. Now, I cut up all the ingredients (spinach, jicama, cucumbers, sun dried tomatoes, baby corn, garbanzo beans, snap peas, etc.) and stack them in separate containers in the fridge. It's our "personal salad bar."
Hubby loves being able to make his "own" salad...so do I. Add chicken or other protein...and low fat dressing...ready to go. After a long day at work, it's an EASY fix for dinner! And if things go bad, I can toss them instead of the entire salad. Our best idea this year!
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Every 2-3 days have a "chop fest"! Fill a few tupperware boxes with lots of washed and chopped/sliced salad and veggies e.g. lettuce, carrots, cucumber, onions, mushrooms, peppers, baby tomatoes, corn, peas, beans, little broccoli florets, bean sprouts and so on.
Then anytime you want to prepare a quick salad, or stuff a pitta bread or add a few veggies to a stir fry - they all all ready for you! Like your own private salad bar!
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