|Basic Salad Preparation. Slow Cookers preparing beans, |
ShreddedVeggies ready to go, and a
Kale Salad being prepared in the forground.
So, note the more accurate but less catchy title!
I find that it is very helpful for me, when I have a bit of time, to do some basic preparation all at once to have salads ready to go for a whole week. I might fill the Slow Cookers with Beans and/or Lentils for summer Bean Salads and put on a pot of Rice or prepare some Bulgur for the Freezer. I pull out the Salad Shooter (a food processor with a shredding/slicing disk does the same job) and shred a couple of pounds of carrots and a head of cabbage. Perhaps I might also chop, wash, and salad-spin some Romaine and/or Kale. A batch or two of Dressing (such as my Slaw Dressing or Simply Greek Dressing (Regular or Oil Free)) complete the picture.
This leaves me ready to quickly construct any of the following salads:
Better than Coleslaw
Black Bean and Corn Salad
Carrot Raisin Salad without Mayonnaise
Dinosaur Salad! ( Kale Salad )
Black-eyed Pea Salad
White Bean Salad
As well as several other salads that I plan to feature here soon : )
Then, during the week, I can simply pull out the prepared ingredients I want and mix them together to make an "instant" salad. Couldn't be easier or more convenient!
It's really nice that when I'm hungry (and getting grumpy) I don't have to wait a long time for a grain to cook, plan ahead for beans, waste money on canned goods or pre-chopped veggies, or fuss with cleaning and shredding salad veggies.
Try it! You'll like it! Saves time, frustration and money! : )
This is being shared on Healthy Vegan Fridays and Slightly Indulgent Tuesdays and The Thrifty Home's Penny Pinching Party and Frugal Days, Sustainable Ways
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