We are a salad eating couple but it usually ends up being the same things on our salad because A) That’s all my husband likes. B) We don’t buy the extra stuff often or I have used it in another recipe. Then I decided, why not chop up everything we (and I) love to get on a restaurant salad bar and keep it individually packaged so we could make salad bar style salads anytime we want.
I had recently bought 2 packages of the Glad 24 oz food storage containers for ready made lunches but haven’t been using them like I planned, so we used them to hold the individually prepped veggies. Any medium sized containers would do though. I couldn’t find the exact ones we got online but this is what they look like.
I just got out our trusty chef’s knife and a large cutting board and went to town chopping up the vegetables. We chose carrots (which happened to be pre-sliced), broccoli, cauliflower, red bell pepper, English cucumber (seedless and no peeling necessary), and yellow squash. I would chop one, put it in one container, wipe off the knife and cutting board and start chopping another.
As I was chopping all the vegetables, I would toss all the leftover pieces in a colander sitting in the sink so they could all be tossed at once. This would be perfect to add to a compost bin if we had one…which is already on my to do list.
Remember, the key is that each vegetable gets it’s own container. This helps you see what you’ve got and if something starts to go bad faster than something else it won’t ruin everything.
Then simply put the lids on and stick in the refrigerator!
This actually happened two weeks ago and it was so handy for salads and for healthy snacks! The broccoli/carrot combo was for my husband to grab and eat with some ranch while the extra cauliflower was for me. Definitely a process I see us continuing to do for a long time!
I hope you enjoyed this foodie adventure and as always, thanks for stopping by!