Help me meal prep my salad please

curvygirly911

Hi everyone, I realize that I need to start meal prepping in order to not be lazy and grab the quickest/most calorie laden meal.

I was hoping someone can review and help me with how to meal prep this. To be fair, I work about 10 minutes away from home (if stuck in traffic) and my schedule varies a lot so I do have the option to eat at home for my meals. However, I feel that if I have this meal ready to eat in my fridge then I will have no excuse to reach for something bad. I am aiming to make this ahead for 3 days and then repeat.


Basic salad that I like to eat often:
-salad bag of mixed greens
-chick peas
-4 vegan nuggets (they come in a packet of 12 and are frozen and take 2 minutes in microwave or few minutes on stove)
-2 pieces of parmasean (1 tbsp at most)
-2 croutons
-1 tsp of sunflower seeds
-1 tsp of craisins
-1 tbsp of vegan dressing


So far all I can figure out is...
1- wash/dry mixed greens and seperate into three containers
2- take frozen nuggets, four in a ziplock bag and keep frozen, microwave when ready to eat.
3- have dressing in the fridge of my work/at home so can use it when needed.
4- do I put a small container of the seeds/craisins/croutons or will they go bad if they mix?
5- how to separate and store the parmasean?


Luckily I have an extra fridge in the basement that no one really uses. Ideally I would like to avoid a bunch of mini containers that I need to take daily to make my meals.

Any help would be greatly appreciated. Also I will be posting some more meal prep help needed, sorry in advance!

MikePTY

I would store everything but the nuggets and dressing together. They are all dry so you shouldn't have an issue with them.

Fflpnari

Take a large mason jar. Put dressing in first. Load things that won't get nasty when soaked with dressing. Lettuce on top. When ready to eat, shake and enjoy

Kathryn247

Make sure you WEIGH your toppings in grams rather than using measuring spoons, which can be very inaccurate. The ones you listed are calorie-dense and a few extra can make a big difference. They should keep fine if you mix them ahead of time. Sounds yummy!

curvygirly911

Thank you for the comments everyone and feedback! You replied so fast and with such good ideas!! I never thought of a mason jar at all. I didn't realize that I could actually make the salad 3 days before and it would keep. Thank you

martaindale

When I prep salads I like to separate toppings from greens. Usually I push the lettuce towards one end of the container and then put the seeds, raisins, etc in a small silicone muffin tin in one corner. I also premeasure the dressing into a small plastic container with a lid and put it into the other corner. Then just dump it all in, put the lid on the container and shake.
It may work just fine to mix them all up, but I definitely want the crunchies to stay crunchy, so I prefer the separating method. I will prep 4 at a time and the last one always holds up just fine. I like a sturdier lettuce like romaine or kale to make sure I don’t have sad wilty greens by the end of the week.

kshama2001

curvygirly911 wrote: »

Thank you for the comments everyone and feedback! You replied so fast and with such good ideas!! I never thought of a mason jar at all. I didn't realize that I could actually make the salad 3 days before and it would keep. Thank you

I would personally just make it the night before but try it and let us know how it goes.

kshama2001

There are also these jars that come with a 4 oz dressing container:

https://www.amazon.com/Aladdin-Classic-Mason-Salad-34oz/dp/B0142JS2H2