Have a crisp salad ready to go all week!

Eating a big salad at least once a day is a great way to maintain a healthy lifestyle! Throughout my workweek, I don’t have a lot of time to cut up and prepare a salad every single night! I like to prepare my salads on Sunday night so that they are ready to go throughout the week! Follow these simple salad- making rules below and your meal will taste just as fresh on Friday as it does on Monday.


1. Start with your greens -To save time, pick up a package of prewashed organic fresh salad greens! Fill your glass mason jar container about three- quarters full of greens (about two to three cups)
2. Add the vegetables, beans and fruit – It is important to add for carrots, cucumber, tomatoes, peppers, broccoli, chickpeas, kidneys beans, corn, peas or even grapes or blueberries! Dry off each ingredient with a paper to keep them fresh.
3. Add your protein – For protein such as tofu, grilled chicken, hard-boiled eggs or certain types of cheese, add these on top of the first three salads. Do the same with avocado or nuts and seeds.
4. Keep your dressing separate until the moment you eat your salad – Purchase a few couple – small-sized glass containers and keep your dressings a part from your salad until you are ready to eat!

Shake up these freshly prepared salads throughout your work week and add them to a nice bowl to enjoy your salad! Mix in salad dressing and enjoy!

Happy Salad Making!

– Katelynn