Make Now, Salad Later

Salad for days

Day-old salads featuring wilty lettuce and soggy cucumbers are far from appetizing. Here are the tips you need to know for make-ahead salad success.

Choose wisely

You want to use vegetables that don’t wilt easily. As a general rule of thumb, anything described as “young” or “baby” is not going to work out in your favour. So instead of tender salad greens, opt for heartier items such as kale, carrots, and radishes.

Knife play

Keep in mind that larger pieces of vegetables tend to take longer to break down, so don’t be afraid to go big.

Bulk up

Whole grains such as quinoa and spelt make a salad worthy of main dish status and contribute to its staying power in the fridge.

Protein power

A main dish salad is going to require some protein to make it better balanced. Lentils, beans, grilled meats, and smoked fish will all work well in next-day salads. Nuts and seeds offer added plant-based protein and a nice crunch.

Watch the clock

Salads containing cooked meats should be consumed within three days of preparation.

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