Make your Greens Last all Week.
The number one thing people tell me is that they don't eat salads at home because their lettuce goes bad and they don't know how to keep it fresh. Salads are a great way to get plenty of vitamins and minerals in a single meal and these tips I have listed are a few ways to keep your greens crispy and new so you can keep healthy.
Use a salad spinner to rid you greens of excess water. Empty the water from your greens, place a paper towel on top and you can store your greens in your spinner! Moisture is your enemy!
Keep washed and dried greens in a hard container with a paper towel. For the sake of time I like to buy pre washed greens in those plastic clamshell containers and I add a paper towel to to keep it fresh. You can also add a paper towel to bagged salads as well and close them back up for storage. I do find that I store my salad greens separately to keep them from getting crushed.
You can give wilted greens an ice bath to perk them back up or trim the stems and stick them in a clean vase or jar with water like flowers and stick them back in the fridge for a few hours. They will be crisp and like new again.
I also use a lettuce keeper, which is basically like an extra humidity controlled drawer in my refrigerator. It great for other items other fruits and vegetables other than lettuce too.
Fresh herbs are hella important to me since I make my own dressings. Store bought herbs are pricey especially when half of them go bad because I only needed a pinch of this or that. These following tips will help you keep your store bought herbs fresh, but I totally recommend keeping a small herb garden with several of your favorites on hand.
Store herbs like sage, thyme, and chives washed, in a damp paper towel and in a plastic bag.
Store Parsley and Dill with a bit of water in a sealed mason jar
Basil is special and should be stored at room temp, like flowers in a jar out of direct sunlight.
Or just grow an herb garden and snip what you need.
These simple tips will help you save money and keep your salad-a-day momentum.
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Below is my ranch dressing recipe I used with my buffalo cauliflower salad and on a good amount of other things. It might not be white like the traditional ranch we all know, but I swear its crazy tasty. The entire jar was gone in 3 days, but it will last up to a week.
- 1/4 Almond Milk
- 1 T Apple Cider Vinegar
- 1 cup Raw Cashews
- 1 1/4 cup Veganaise
- 2 tsp Lemon Juice
- 1/2 tsp Onion Powder
- 3 Cloves Garlic
- 1 T Fresh Parsley
- 3 T Fresh Dill
- 2 T Fresh Basil
- 2 T Fresh Chives
- Salt to taste
Soak your Cashews in water overnight, unless you’re like me, and forget, then put them in warm water for about an hour. Place almond milk and apple cider vinegar in a large mason jar (quart size is what I used) and let sit 10 minutes to give it that buttermilk effect. Add everything else to the mason jar and blend with hand mixer till amazingly smooth. If it’s a little thick add a little more almond milk, but be very careful not to make it too thin. Proceed to put on EVERYTHING. Refrigerate up to a week.
If you are not vegan, use mayo or even better homemade mayo.
Much Salad Love,
Carrie ~ LettuceBeDifferent