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Garden Salad That Lasts All Week
image of Garden Salad That Lasts All Week by Intentionally Eat with Cindy Newland in a white bowl with green spoons

Garden Salad That Lasts All Week

image of Garden Salad That Lasts All Week by Intentionally Eat with Cindy Newland in a white bowl with green spoons

 

Garden Salad That Lasts All Week

You can make an easy garden salad that will last all week. This garden salad stays crisp and delicious, so you can enjoy a side salad every night.

 

I created this Garden 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.

 

 

image of Garden Salad That Lasts All Week by Intentionally Eat with Cindy Newland in a white bowl with green spoons

 

What does a garden salad have in it?

 

Since we are trying to make this salad last a full week, we are going to leave out any soft vegetables. Soft vegetables are veggies with lost of water, like cucumbers, sliced tomatoes, bell peppers, etc.

 

I like using sturdy greens, as well. If you use red leaf lettuce it probably won’t last all week. I suggest using Romaine, Kale, Spinach, etc, as the basis for this garden salad. Then I add hardy vegetables like broccoli, cauliflower, onion, carrot, etc.

 

This Garden Salad That Lasts All Week is so colorful!

 

image of Garden Salad That Lasts All Week by Intentionally Eat with Cindy Newland in a white bowl with green spoons

 

The Key to Making a Garden Salad That Lasts All Week

is to 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!

 

Garden Salad Meal Prep

Course Salad
Prep Time 10 minutes
Servings 4 servings
Calories 47kcal
Author Intentionally Eat with Cindy Newland

Ingredients

  • 1 romaine, torn
  • 3 carrots, chopped
  • 1/4 head broccoli, chopped
  • 1/4 head cauliflower, chopped
  • 1/2 onion, chopped

Instructions

  • Add ingredients to a large bowl and seal with lid or plastic wrap. Refrigerate until ready to eat. 
  • Add "soft" vegetables when serving, i.e. cucumber, bell pepper, tomato, etc. 

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!

 

 

Need help on your weight loss journey? Join my Facebook group of Intentional Eaters and find the support you need.

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