You can make an easy garden salad that will last all week. This salad stays crisp, fresh, and delicious, so you can enjoy a side salad every night. It’s a great meal prep salad to save you time and makes a quick lunch.

Garden Salad That Lasts All Week

I created this salad as a part of a 6 Meal Prep Dinners for Weight Loss series. It’s super easy and quick to make and is a great accompaniment to dinner. There are some easy tips to making a salad last for days.

What does a garden salad have in it?

In order to make the salad last as long as possible, use sturdy greens. Romaine, kale, spinach, green leaf, mustard, collard, etc are great as the base for this garden salad. Softer lettuces like red leaf lettuce will probably not last all week. Learn more about different varieties of lettuce.

Next, you will want to add hardy vegetables like broccoli, cauliflower, onion, carrot, etc. Vegetables that don’t have a lot of water content.

Be sure to leave out any soft vegetables. Soft vegetables are veggies with lots of water, like cucumbers, sliced tomatoes, bell peppers, mushrooms, etc. These veggies will cause the salad to rot quickly.

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This Garden Salad is crisp and delicious!

The Key to Making a Garden Salad That Lasts All Week

Do not add soft vegetables or dressing. You want to keep the greens and veggies sturdy and hardy. Soft veggies and lettuce will rot quickly and cause your salad to brown and decay. So keep those veggies strong!

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Garden Salad That Lasts All Week

Course Salad

Prep Time 10

Servings servings

Calories 47kcal

Author Cindy Newland with Intentionally Eat

Ingredients

1 romaine, torn (or other sturdy greens)
3 carrots, chopped
1/4 head broccoli, chopped
1/4 head cauliflower, chopped
1/2 onion, chopped

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Instructions

Add ingredients to a large bowl and cover the bowl with aluminum foil – not plastic wrap. You can layer parchment paper and then aluminum foil if you desire. Refrigerate until ready to eat.
Add "soft" vegetables when serving, i.e. cucumber, bell pepper, tomato, mushroom, etc.

Nutrition

Serving: 1 | Calories: 47kcal | Carbohydrates: 10g | Protein: 2.5g | Fiber: 4g

Add soft vegetables and dressing when you are ready to serve.

Slice tomatoes, cucumbers, peppers, mushrooms, olives, etc, and toss them into the Garden Salad when you are ready to serve it. Toss with your favorite dressing and enjoy!

You can find some of my favorite salad dressing recipes HERE!

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If you like salad you will love this Fire & Ice – 3 Ingredient Salad!

About the Author

Cindy Newland

Cindy Newland is the founder of Intentionally Eat and has been eating a whole food, plant-based alkaline diet since 2010. In that time she has lost 125 pounds, reversed high blood pressure she was diagnosed with before age 30, and has spent over 15 years cooking and refining plant-based meals in her own kitchen. Cindy is not a registered dietitian. What she is is someone who has lived inside every frustration this way of eating can bring — the social awkwardness, the cravings, the meals that didn't work — and figured out what actually sticks for the long term. The recipes and meal plans on this site come from her real experience, not from textbooks. She writes specifically for women over 40 who are tired of diets that require perfection and want a way of eating they can actually keep.