Disclosure: This post may contain affiliate links, which means I make a commission if you decide to make a purchase through my links, at no cost to you.
Before you read all the salad ingredients please note that you can easily substitute things that you enjoy and take out things you don’t in each kit.
I love eating salad but absolutely hate how much they cost (because I am, after all, a tightwad and love a budget). Making salad kits at home are not only cheaper, you can customize them, and making kits saves a ton of time while also fixing kids lunches and doing laundry… you know…
So, here we go. on to
5 SALAD KITS YOU CAN MAKE AT HOME FOR A HEALTHY VARIETY EVERY WEEK
Spicy Southwest Salad: Greens: I prefer romaine and iceberg lettuce Protein: I always add black beans but you could also add chicken or beef (fajita meat would be great) Veggies: Roasted Corn, Bell Peppers, Grilled Onions, Avocado or Guacamole, Pico, etc., Other: Mexican Rice, French fried onions, tortilla strips or broken up chips, salsa, sour cream, etc.
Asian Peanut Appetizer: Greens: Iceberg lettuce ripped in small pieces Protein: chicken and/or peanuts Veggies: Carrots, Cucumbers, Red or Purple cabbage, onions Other: fried rice, jasmine rice, peanut sauce, soy sauce, wonton strips
Classic Caesar: Greens: Romaine lettuce Protein: chicken ( I used chickpeas & sunflower kernels #vegan) Extras: croutons, cheese, dressing
Strawberry & Spinach: Pretty simple add sliced almonds, avocado and olive oil. That’s it!
Quick Cobb Salad: Greens: Romaine and/or spinach/kale Protein: boiled eggs (again chickpeas for vegan and a few nuts) bacon bits, cheese (sharp cheddar or blue) & chicken Veggies: tomatoes, black olives & avocado Dress it with ranch for classic flavor.
To make these simple salad kits, there are several ways you can go about it. If you are environmentally conscience then you can use reusable containers to put greens and veggies together. Keep in mind that fruits and veggies that are “wetter” like a strawberry should be kept separate from the greens in a different container and they should be used within a week of slicing or cutting.
If you are more of the plastic baggie kind of gal, then they work just fine too. Whatever container you use, just remember to keep wet and dry ingredients separated and keep note of any ingredients that should not be kept in the fridge. For example, french fried onions can be put in the fridge, but if you do they might be soggy instead of crunchy.
I hope you enjoy your salads this week!
P.S. I attempt to use this blog to make a little extra income for our family. If you enjoyed this post or it was helpful in any way to you at all, please consider pinning one of the images in this post. I work very hard to make this a useful (&beautiful) resource for other women and I truly appreciate all of your help and support in making that happen. Thank you so much for being here!!!
Please follow and like Lacy via: