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Garden Salad That Lasts All Week

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.

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

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.

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?

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!

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

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!

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

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

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

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: 1g | 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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