Knowing how to make a salad that lasts all week can save you so much time in the kitchen!
We all want to eat more vegetables, and salad is a great way to do just that, but it’s a time-consuming dish to make. That’s why many of us make extra-large salads only to wind up picking out rotting, browning pieces all week.
Once you know the tricks to making a salad that lasts all week, you’ll be thrilled at how easy it is to have fresh salad at dinner or take one with you for lunch at work. Plus, you’ll reduce your food waste!
How to Make a Salad that Lasts ALL Week
Kill the stuff that kills your salad. Gross as it sounds, vegetables often come home from the store with mold spores on them, among other things. Just washing with water doesn’t kill the stuff that makes lettuce “rust” and other veggies rot. Use a homemade fruit and vegetable wash instead of plain water.
Dry salad lasts longer. Sure, a good salad tastes juicy, but that moisture should come from within the vegetables, not water clinging to the outside of them. A wet salad rots quickly, so dry all leafy greens and other salad fixings thoroughly. I use this salad spinner. You can also just roll your salad fixings in a clean kitchen towel and gently pat them dry.
Remove the seeds. This step makes a huge difference in how long salads last. When cutting tomatoes, run your fingers through and pull out the seeds, as well as the gel surrounding them. The flavor’s in the flesh, anyway, so why put the slime in there that will make your salad go bad? For cucumbers, slice them lengthwise and run a spoon down the center to scoop out the seeds and surrounding flesh.
Combat condensation. To keep condensation from spoiling your salad, put a fresh, dry paper towel on top it before storing and replace the towel daily. When you do, Swipe the inside of the lid with the old towel to remove any condensation. Combined, these two steps will keep your veggies crisp for days.
Don’t dress until dinner. Your salad, I mean, not you. Lettuce doused in oil wilts quickly, so serve any salad dressing on the side. Save proteins, croutons, fruits, and cheese for last-minute additions, too.
The beautiful thing about making a salad that lasts all week is how much time you save by washing, chopping and tossing only once, then dishing it up as you go. With a fresh salad on hand, feeding your family their vegetables doesn’t become yet another dinner-time chore.
Make a salad last even LONGER!
I’ve found a way to make salads last up to TWO weeks! First, I make a salad following the directions above then add individual portions to wide-mouthed Mason jars. Using my vacuum sealer and the jar attachment to “seal” the jar keeps my salads fresh and they’re already in easy grab-and-go containers for speedy lunches or healthy snacks.