How to Meal Prep Salads?
Eating a big, healthy salad once a day is an excellent way to maintain healthy habits. Remember that these are just general guidelines that have a lot of room for creativity. Even though you’re prepping your salads for the week all at once, you can still add variety to your diet by using different dressings and toppings.
- Choose food storage containers that are flat and rectangular in shape. They will stack together more easily in your fridge. They also create more space to spread your greens and veggies out, which reduces the likelihood that they’ll become soggy. You can find a great selection of these containers right here at Meal Preppies.
- Start with the greens. To conserve time, buy a bag of prewashed salad greens. If you wash your own greens, just make sure they are completely dry before you begin packing your salads. Each container should be filled 3/4ths the way full with greens.
- Add fruit, beans, and veggies. The options you have to choose from are endless. Just a few of our personal favorites include cucumbers, carrots, whole cherry tomatoes, broccoli, peppers, kidney beans, chickpeas, peas, corn, and fruit, like blueberries and grapes. Make sure to dry off each ingredient to ensure it stays crisper for longer.
- Add the protein. For your protein, including meat and whole grains, add these on top of your first three meal prep salads (Monday, Tuesday, and Wednesday’s). On Wednesday night, add your choice protein to Thursday and Friday’s salads. The same should be done with wet fruit (like strawberries), avocado, and seeds and nuts.
- Keep your dressings separate until you are ready to eat your salad. Buy a few dip sized containers, or if you have access to a refrigerator at work, you can store a bottle of dressing there.
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