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We've all seen it and probably tried it. These custom salad places are very addictive. Most major cities have a variety of options and often have similar business models. That means you pay a flat fee for a lettuce base and a certain number of basic toppings, and pay extra for everything beyond that.
Typically, meat and cheese are premium toppings that cost extra, but adding something like avocado can set you back $3 extra for just a few slices. Before you know it, a light and refreshing lunch salad will cost you about $15. This is before I get my drink. And even more so if you get it delivered and have to calculate additional costs.
When you add up your weekly or monthly (or yearly if you're feeling bold) costs, the numbers can be shocking. For someone on a tight budget and trying not to go broke eating shredded kale and feta cheese, it can be prohibitively expensive.
Salad Solutions: Prepare Salads at Home
We've talked a lot about meal prepping, but I think it's a concept we often associate with hearty cold-weather casseroles and stews that we can make in big slow cooker batches and portion out throughout the week. This is great for the winter too, but the same concept can be applied to salads as well. This is something you can do all year round, but you should especially try it during the summer months when the focus is light and produce.
Meal prep salads are really fun because we can make them just the way we want them. On Sunday afternoons there is a tradition of making some kind of protein to make a salad with. This week it was chicken baked in an air fryer, but other weeks it might have been grilling large quantities of fish or chicken breast. It's whatever you have handy (maybe whatever's on sale at the grocery store that week). From there, I'll incorporate fresh herbs from my window garden (important for adding flavor and keeping things fresh and seasonal) and any fresh produce I have on hand. This also varies. Whether you make a salad with romaine or kale any given week probably has a lot to do with what was on sale when you went shopping that weekend! I also make salad dressing at home and store it in a glass jar in the refrigerator. It's fresh, tastes great, and saves you money on bottled food. Not to mention it tastes much better.
Meal prep salads are really fun because we can make them just the way we want them. On Sunday afternoons there is a tradition of making some kind of protein to make a salad with. This week it was chicken baked in an air fryer, but other weeks it might have been grilling large quantities of fish or chicken breast. It's whatever you have handy (maybe whatever's on sale at the grocery store that week). From there, I'll incorporate fresh herbs from my window garden (important for adding flavor and keeping things fresh and seasonal) and any fresh produce I have on hand. This also varies. Whether you make a salad with romaine or kale any given week probably has a lot to do with what was on sale when you went shopping that weekend! I also make salad dressing at home and store it in a glass jar in the refrigerator. It's fresh, tastes great, and saves you money on bottled food. Not to mention it tastes much better.
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Once you've got all the odds and ends ready, it's time to whip up a quick and easy lunchtime salad.
I like to assemble my salad, make individual portions, and store them in airtight food storage containers to use right away. However, do not add any dressing to the vegetables at this point. Chop fresh vegetables and they may also contain protein or cheese, so don't store them for longer than 3-4 days. But as long as you store it well, it will stay crispy and delicious for a long time. Many people keep their toppings in separate containers or jars and assemble them the same day, but honestly, I think it's smart to prepare everything in advance. Complete all tasks at once! Mason jars can also be used as full salad holders rather than containers. If you want to make a mason jar salad, mason jars are super fun and a way to layer all the ingredients and make them standalone. Ready to add dressing, shake to combine.
What should you put in a meal prep salad?
It all depends on what you personally enjoy. I usually use romaine or shredded kale as a base, but sometimes I like a cool, crunchy iceberg mix and serve it with butter lettuce or fun mini wedges. There are basic ingredients like finely chopped shallots or green onions, cucumbers or tomatoes that add color and some crunch. I love tortilla strips, croutons or fried onion fritzels. (Trader Joe's has a great option for this, and the cans will keep you ready for months.) Anything I add beyond that will depend on what I have on hand, but it could be a meal prep protein. Sauces such as grilled chicken, crumbled feta cheese or mozzarella cheese. But canned beans would also work great for this method (chickpeas make a delicious salad topper!). If I have peppers or carrots, I often slice them up and add avocado. But since it cooks quickly, I add it as a finishing touch. I recommend cutting everything into bite-sized pieces. Because the idea is to make things as easy as possible when it comes time to dig in.
Why make salads in advance?
Preserving salads in advance not only keeps them fresh and convenient, but it also saves you a lot of money. It tastes much better than the pre-chopped salad you can buy at the store, and it also saves you a lot of money buying it at a restaurant or takeout.
How to Keep Your Salad Tastes Fresh
This is probably the obvious answer. But use only fresh vegetables. You don't want to prepare meals from vegetables that have been sitting around for a week. Because the vegetables are already on their last legs to begin with. Using fresh, crunchy vegetables will keep them fresh longer. Investing in a salad spinner can be a good idea, as it helps keep leafy greens dry even after washing them, and dried lettuce stays fresh longer and sticks to salad dressings better.
How to lower your costs
Avoid buying pre-chopped or chopped vegetables. They are convenience foods and cost more. To make matters worse, they also don't stay fresh for long! Buy fresh, on-sale produce and invest in a good chef's knife and cutting board so you can cut and chop it yourself. It's even better if you can grow on your own. I have an Aerogarden where I store fresh herbs and a hydroponic lettuce grow unit that I use for a variety of items from lettuce to tomatoes!
Should I freeze my prepared salad?
I know it's tempting to take this to the next level and make a bunch of salads and throw them in the freezer. No one wants to eat thawed frozen lettuce. Just don't do it. However, if you have cooked protein in the freezer, you can freeze it, then thaw it, chop it, and add it to your salad blend container. It works great!
Preparing a salad once a week takes about 45 minutes out of your day and you have it planned out for the entire week. You can stay fresh and healthy and save a surprising amount of money on your monthly food budget. Why not give it a try?
Don't Spend Money at Salad Places: How to Make Your Own Salad at Home originally appeared on RetailMeNot's The Real Deal.
