Salad seems basic, but too often they don’t last beyond one day. To make them last longer you need to be very careful to keep you greens mix dry. I know, I know you have seen those little misters all over the market with the cute thunder sounds, but seriously greens don’t like to be wet! They will go slimy and mooshy very quickly. I have found that certain ingredients will last nearly a month, then you can just add some tomato or other mix ins to that and some (link italian dressing) or other dressings and easy to get your salad on.
Nice to have quick salad on hand for lunches or dinner, a quick soup and salad or salad and sandwich really fills you up.
Spinach, romaine, carrots, and radishes all hold well properly treated.
Dry the romaine leaves with a paper towel or kitchen towel. Yes, there are those fancy spinner things but I have never found them to be worth the space in the kitchen, or the cleaning after.
Chop the romaine leaves. I chop the ends into smaller chunks, and the leaves into larger bits. Gives two different types of crunch.
Take a handful of spinach from the container or bunch. Sort through it for any wilted or discolored leaves. That one little slimer there could ruin the whole batch. Dry them off also.
Peel and shred a couple carrots. With the box grater slide your knife under the bottom to help transport the shreds to the bowl.
We topped and tailed the radishes for Radish Top & Spinach Pesto pesto. I use the little slicer on the side of the box grater – it is a little mini-mandolin. Who knew. Me!Toss everything together. You don’t want to add anything else now, This is a base mix to work from that will hold for a surprisingly long time.
Place a paper towel in the bottom of a container. This is not an airtight container, just a bin I picked up, it is the same as the ones I use for organizing my freezer. Lay the salad over, then another paper towel over the top. Close up, and into the fridge ready when needed.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
Pingback: Radish Top & Spinach Pesto – Real Food Real Cheap
Pingback: Chunky Spaghetti & Meatballs – Real Food Real Cheap