All Week Salad
This recipe is so simple, it’s barely a recipe and that’s how we like it!
I’ve gotten into the habit of eating a salad once a day. I’ve found that it helps keep the energy levels up.
However, I can’t, just can't, bring myself into making one from scratch daily - so I prep it!
All Week Salad
What you need
• red onion
• red and green bell peppers
• cucumber
• carrots
• grape tomatoes
• box or bag of greens
• a protein source
• healthy dressing
Preparation
Step 1 - Chop all the veggies and put them in a big bowl
-Get a veggie chopper thing to save even more time
-I cut the grape tomatoes in halves so they don’t explode and/or roll around
-Don’t include the greens
-Feel free to add and substract veggies based on taste or what you have on hand
Step 2 - Mix up all the veggies
Step 3 - Store most of the mixed, chopped veggies in the fridge
Step 4 - Put the rest on top of a bed of greens
Pro tip: Arugula stays good in the fridge longer than lettuce or spinach. I use just arugula nowadays.
Step 5 - Add your protein on top. (I talk about protein prep in this post)
5 oz of salmon, chicken, steak, or tofu.
Or have the meat be the size of your palm if you don’t have a scale.
If you want to sprinkle some sliced almonds or walnuts on there too, go for it!
Step 6 - Add good dressing
Get the dressing that needs to be refrigerated and read the labels. Avoid extra sugars because they will make you feel tired. I find that the Bolthouse yogurt dressings are a great option.
If you try it, please let us know if you liked it and what you changed to make it your own.
Best of luck!
❤️
Written by Sarah Dahlinger