Every Sunday afternoon, I create salads for the week for all three of us in the household (usually 12-16 total per week). We’ve learned that if we wait until the night before or the morning of, we’ll never eat healthy. This system has worked for us for months. Putting the salads together takes no more than 20-30 minutes.
I always start with the same base salad of greens with herbs, tomatoes and cucumber. This week we had a plethora of donated cucumbers from friends’ gardens!
I use simple plastic containers to package the individual sized salads, which stay fresh all week in the refrigerator (sans dressing).
But the same salad, every day, week after week . . . gets BORING!! So I change it up each week, adding different meats, beans, cheeses and vegetables to the base salad. After making Pear-Gorgonzola Crostini appetizer last weekend, I realized that I could look to my favorite appetizers for inspiration!
So this week . . . I added pear and gorgonzola salad to our salads. Not shown in the picture are some croutons to represent the crostini.
Ingredients (per salad):
- 1 cup mixed greens
- 5 cherry tomatoes
- 1/4 cucumber, sliced
- 1/4 pear, sliced
- 1 tablespoon gorgonzola
- small handful of chopped walnuts
- 1/4 cup croutons
Layer greens on the bottom. Arrange additional ingredients over greens. Do not add dressing until you are ready to eat.