How To Keep Green Salad Fresh For A Week

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I’ve got some tips for you today, on How To Keep Green Salad Fresh for A Week. Truly. A whole weeks worth of healthy green salad is in your future. I generally prep 6-7 of these pretty salads and eat one with my evening meal. It helps so much to have all the chopping and slicing done, packaged up and ready to go. Then I don’t have to worry about it when dinner comes around. It’s helped a lot with my weight loss and maintenance. I’ve learned that in order to keep them fresh for a week, there are a few do’s and dont’s…that’s what this post is about, my friends. Here you have it.

1. Start with prewashed Spinach or Spring Mix.
2. Choose Veggies that don’t go bad quickly.
3. Stay away from veggies that don’t keep well.
4. Don’t add the dressing until you are ready to eat.
5. Seal them up in some handy air tight containers.
6. Add cooked protien, cheese, nuts, quinoa or brown rice when you are ready to eat.
Check out this post, 14 SKINNY MEALS PREPPED in 90 MINUTES.

1. Start with prewashed Spinach or Spring Mix.

Chopped romaine, red leaf and green leaf lettuce, and iceburg all have a short shelf life, once they have been chopped. I tend to stay away from them when I’m prepping salads for a week. Spinach and Spring Mix (not cut) will keep longer for you. Make sure as you are prepping the salads that all your greens are super fresh, discard any wilted or soggy greens.

2. Choose Veggies that don’t go bad quickly.

Prepackaged Cole Slaw
Carrot Chips, or Shredded Carrots

Celery
Raddishes
Red Cabbage
Zucchini
Bell Peppers
Grape Tomatoes (not cut)
Sliced Brussell Sprouts
Jicama
Red onion
Green onion

All of these work really well!

3. Stay away from veggies that don’t keep well.

Cucumbers
Sliced tomatoes

Both of these only keep for a day or so, once they have been cut, so I tend to leave them out.

4. Don’t add the dressing until you are ready to eat.

This is super important. You don’t want it to get soggy and adding the dressing too early will really make that happen.

Here are a few of my latest favorite dressings. I usually opt for Olive Oil and vinegar…

This Oak Wood Aged Balsamic Vinegar is by far my favorite.

5. Seal them up in some handy air tight containers.

I buy these Hefty Food Storage Containers at Sam’s Club. They are pretty cheap, under $10 for 30 containers and 30 lids.

6. Add cooked protien, cheese, nuts, quinoa or brown rice when you are ready to eat.

I often will add taco meat, grilled chicken, grilled steak, nuts or my current favorite…blue cheese crumbles to the salad just before I eat it, to round out the nutritional value.

That’s it, my friends. Hope you found it helpful!

Looking for more Meal Prep ideas?