By Jan Jackson for One Pan Annie
You know what this is? Well, it’s about a weeks worth of salad in an air tight container (actually, I buy the package of three romaine hearts and chop them all). I’ll keep it in the refrigerator and reach in and grab a handful every time I want a salad. I hate having to chop that stuff up every time, so I do the basic mix once and then just add the good stuff as I am ready to eat it.
Options? Well I might tuna fish one day, cooked shrimp the next and avocado and boiled eggs the next.
Some days, you might just like a nice light salad. Some days you want one to go with a sandwich and/or a cup of soup.
Some days I dress it with salad dressing, some days I dress it with cottage cheese and throw in a handful of dried cranberries and chopped walnuts. The best days come with shrimp – I’m smiling.
The point is, every day can be a healthy salad day, with only one time of chopping.