My Make Ahead Salads

I love food that can be made ahead. It's very practical when it comes to food prepping for the week. But salads?

Well, I was pleased to find out that (some) salads can be made and dressed ahead of time. This of course requires the use of vegetables that can withstand sitting in the dressing for a few days.

If you don't want to pre-dress the salad, that is fine too. Just pack up all your salad ingredients in your container and store the dressing separately. When it is time to eat, just pour the dressing, toss and enjoy.

But I like tossing the dressing in ahead of time to save the hassle of having to toss my salad at my table in the office. It could make a mess.

So I have used kale (which tastes better upon sitting in dressing), beans, carrots, onions, cherry tomatoes and sauteed mushrooms. All these I toss in one go in a big bowl and portion out into glass containers.

I don't toss the sauteed mushrooms together but I place them on top of the salad. Then I also add some roasted chicken for protein.

I am quite happy with my make ahead salads for food prep because I can take them to the office and have salad for lunch. 

Another make ahead salad that I like is pasta salad. This one has spiral pasta, capsicum, onions, cherry tomatoes, cabbage, black beans, corn and coriander.

I toss everything together and then I portion them out into glass containers to be stored in the fridge.

For the dressing, I used Catalina dressing.

Here's to better food at the office!