Make Salads Ahead-

Do you ever know what to do, but you just don’t do it? I am guilty. Especially when it comes to eating right. You would think with all the good fruits and vegetables I have available this would not be a challenge. I really enjoy eating fresh fruits and vegetables, but I often don’t have the energy or time to incorporate them. Eating a big salad once a day is a good step to creating a healthy diet. A wise friend of mine suggested I start making a weeks’ worth of salads ahead of time. She gave me a few good tips which I wanted to share:

* Start with 7 individual food storage containers which form a good seal (I like Pyrex/w rubber lids). Choose ones that are flat, round or rectangular in shape. These not only stack well in your fridge, but they also create more space for the veggies to spread out, preventing sogginess.

*I start with hardy greens, romaine, kale, green leaf, or iceberg lettuce. Wash them and let them dry. While they are drying, I am preparing veggies. Go for carrots, cucumbers, tomatoes (use a grape or cherry & keep them whole), peppers, broccoli, peas, corn, chickpeas, or fruits like blueberries, grapes, raisins---whatever your salad loving heart desires. I dry them off after they have been washed, it helps the salads stay crisp. The cut veggies are layered on the bottom of the container and the salad greens are layered on top.

*Add proteins like grilled chicken, hard-boiled eggs, or cubed cheese (like cheddar cheese), nuts, and seeds. Proteins you should only add to salads for three days out. Layer them in the bottom of the bowl along with the cut veggies. Sometimes I just prepare proteins and put in a storage container on the side. I add to my salad when I am ready to eat. Avocado’s also great in salads should be added right before you eat.

*Dressings add just before you eat your salad. We have some favorite home-made dressing which I am getting ready to share in a future blog.

New this week, we are getting in English Peas from Sawyer Farms (yummy in salads). Janice Sawyer also brought us some beautiful zucchini, red potatoes, and squash blossoms. We are getting in steady supply of Florida Peaches, carrots, beets, eggplant, bell peppers, and corn.

Coming very soon Florida Blueberries.

I appreciate you looking, and I hope the salad tip helps some of you as much as it has me.

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Barbara