I didn't eat a salad a day until I discovered this foolproof way to make one to-go in under five minutes. I was inspired by an article in barefootinthekitchen.com.
This is less a recipe than a construction using several different elements. Check out the article for lots of ideas. But there are basic elements that form each salad that I use to save even more time.
Included in them are bagged salad and salad bar what I call "guts" ... tidbits like olives, hearts of palm, veggies, and the like chosen to taste (I use the one at Whole Foods). They form the base of the salad.
And then ... day of ... you add some protein, cheese (Non Dairy), and some crunchies. Tuck in a little sistema dressing cup of your favorite salad dressing (good oil and vinegar or lemon juice will do) and you're done!
Then pack it (I actually use a lunch bag CALLED PackIt that has built-in cooler inserts; you freeze the whole bag every night) and go! And ... it's Gluten and Dairy Free too. Eat it up ... FOR REAL!
Oh ... and the magic is in the paper towel ...
AuthorJill PlaceLearn to make and eat a salad every day with this foolproof method to whip it it in under five minutes. No lie! Eat it up ... FOR REAL!
Obtain at least six 3- to 6-cup containers (glass or metal is best but you also can use plastic ones with recycle numbers 2,4 and 5 [NOT 3,6, or 7] as those are BPA-free). Open bagged salad and place amount of your choice in each container.
Sprinkle salad bar "guts" over bagged salad. Fold six full-size paper towel squares into quarters and tuck each into container. Put on lid and TURN UPSIDE DOWN. The paper towel will absorb whatever moisture there is in the vegetables and keep the salad crisp. Store in refrigerator upside down.
Remove one container of salad from the refrigerator and add chopped or sliced meat (or Mexican spiced meat filling [wrap in plastic as in the illustration above to keep moisture from the salad]), Dairy Free cheese, a cup of dressing (or two), and crunchies in a plastic bag to keep them crisp. Keep the original paper towel in the container but, if it's moist ... replace it.
To eat ... remove the paper towel ... combining all the ingredients, unwrap the meat filling (if using), pour the dressing over, sprinkle with the crunchies, and enjoy!
Want an ever faster salad? Buy bagged salad kits.
They make two good-size salads. Separate the greens into two containers, put the crunchies provided in two snack bags and place into containers, and add some protein and Dairy Free cheese to one. Then separate the dressing provided into two cups ... it will fill two completely; place in containers.
Pack up one salad (you don't need a paper towel for these unless you store them for more than a day) and enjoy! Then add some protein and cheese and take the other one the next day. Time spent ... about 2 to 3 minutes ... and even less the second day.
Ingredients
Directions
Obtain at least six 3- to 6-cup containers (glass or metal is best but you also can use plastic ones with recycle numbers 2,4 and 5 [NOT 3,6, or 7] as those are BPA-free). Open bagged salad and place amount of your choice in each container.
Sprinkle salad bar "guts" over bagged salad. Fold six full-size paper towel squares into quarters and tuck each into container. Put on lid and TURN UPSIDE DOWN. The paper towel will absorb whatever moisture there is in the vegetables and keep the salad crisp. Store in refrigerator upside down.
Remove one container of salad from the refrigerator and add chopped or sliced meat (or Mexican spiced meat filling [wrap in plastic as in the illustration above to keep moisture from the salad]), Dairy Free cheese, a cup of dressing (or two), and crunchies in a plastic bag to keep them crisp. Keep the original paper towel in the container but, if it's moist ... replace it.
To eat ... remove the paper towel ... combining all the ingredients, unwrap the meat filling (if using), pour the dressing over, sprinkle with the crunchies, and enjoy!
Want an ever faster salad? Buy bagged salad kits.
They make two good-size salads. Separate the greens into two containers, put the crunchies provided in two snack bags and place into containers, and add some protein and Dairy Free cheese to one. Then separate the dressing provided into two cups ... it will fill two completely; place in containers.
Pack up one salad (you don't need a paper towel for these unless you store them for more than a day) and enjoy! Then add some protein and cheese and take the other one the next day. Time spent ... about 2 to 3 minutes ... and even less the second day.
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