7 Salads for 7 Days
Posted by denisefisher on March 4, 2009
When you’re hungry, you seek out whatever’s ready to eat. If you want eat more salads, do some advance preparations, so that healthy foods are what’s ready to eat. What follows is a plan that I used for a week of salads. It’s based on my personal preferences, and is meant as an inspiration for you. Make your plan to match your own preferences, using whatever amount of variety or repetition that you want. The important part is having a plan.
Preparation for 7 Salads
The first day of the 7 Salads for 7 Days plan is the most labor intensive. But if you’re like most people who are enthusiastic about a project in the beginning, when the idea is new, then this is perfect. Advance preparation sets the stage for the subsequent salad days and gives you the foundation you need – the lettuce.
For most of my salads, I prefer romaine. It’s more hearty and flavorful than the popular, but virtually tasteless, head lettuce. Romaine has the crispness to hold up for a week, and the moderate flavor that lets the taste of other salad ingredients and dressings come through. Of course, you can use other greens or hearty staples to your salad mix (shredded red cabbage or carrots are popular), but for purposes of simplicity, in this demonstration, I’m going to focus on using romaine.
I separate the leaves from the head as I wash them, and then split each leaf in half lengthwise. Then I cut the stacked halves crosswise into bite-sized pieces. Jeremy, at Generation X Finance, shows his technique in great detail on his blog post, How to Prepare a Salad to Last All Week. He uses a salad spinner to drain the excess water after cutting, and adds a paper towel to the storage bowl. I keep the leaves wet and seal the cut lettuce in plastic containers. Try your own techniques to see what works best for you, considering your storage containers, your refrigerator temperature, and the shelf life of the lettuce or other greens you’re using.
On the first salad day of the week, I store six containers of salad lettuce for the week, and prepare one salad to eat now. For this week, my first salad is a Caesar salad.
Salad #1 – Caesar Salad
This is my “default” salad. When I don’t have a good selection of other salad vegetables to add (or when I just don’t feel like going to a lot of trouble), the Caesar salad is the easiest, least work-involved salad I can make. I use bottled dressing, packaged croutons, and pre-grated Parmesan cheese to keep it convenient. If I have some fresh mushrooms available, and the inclination, I’ll slice some mushrooms to add. I have a bottle that I use to shake up the dressing with a little water so that I can add enough dressing to coat everything without making the salad too heavy, and it keeps the calorie count down as well.
Salad #2 – Mandarin Orange Salad
This salad includes the benefit of a serving of fruit with your healthy greens. Canned oranges make this a choice that’s convenient and uses fruit that can be stored longer than fresh items. My salad ingredients also include glazed almond slices, chopped celery, and a blended dressing of oil, vinegar, sugar, and juice from the oranges.
Salad #3 – Thai Chix Salad
For this salad, I toasted a frozen chicken-patty substitute. Then I added chopped tomato, cucumber, sliced almonds, to the salad mix, and topped it with a spicy Thai peanut sauce.
Salad #4 – Greek Salad
This salad combines cucumber, tomato, red onion, black olives and feta cheese over the lettuce foundation. The dressing is a simple blend of oil, vinegar, and seasonings – shaken, not stirred.
Salad #5 – Strawberry Spinach Salad
Even though the original salad recipe calls for spinach only, I use my romaine lettuce base, and add leftover spinach from earlier in the week. Cucumbers, red onions, and almonds were also ingredients that I had on hand for use in other salads (are you noticing that several of my food items are used in varying combinations in other salads, so that everything gets used up and nothing goes to waste?). The dressing was a sweet and tangy poppy seed mixture. And, like the mandarin orange salad, this one features the bonus of a adding a serving of fruit to your daily diet – strawberries!
Salad #6 – Taco Salad
This salad is hearty enough that it can be the main entrée. Add a side serving of warm tortilla chips with salsa, and you’re all set. This salad can include a combination of whatever appropriate ingredients you have available. For mine, I started with a ground beef substitute, heated, and mixed with taco seasoning. Then I added avocado, tomato, black olives, and shredded cheese. When it comes to a dressing, there are a few compatible choices that can be used – sour cream, salsa, or a bottled dressing with essences of tomato, like Catalina French or Thousand Island. Taco salad is also a good way to make use of the broken tortilla chips that settle to the bottom of the bag, instead of throwing them away. Toasting them briefly in the oven will rejuvenate any chips that have a hint of staleness.
Salad #7 – Whatever Salad
This is the name that I chose to describe what is basically a tossed salad – romaine lettuce, mixed with whatever combination of ingredients or leftover vegetables remain to be used. For my Whatever Salad, I used a hard-boiled egg, avocado, carrots, green pepper, mushrooms, and croutons. The salad dressing I chose was a honey-mustard variety.
7 Salads for 7 Days
So there you have it – a plan to incorporate salads into your daily menu choices every day of the week, starting with the convenience of prepared lettuce (or other mixed greens), and adding other healthy ingredients for variety. If you make a salad for dinner, you might even want to make an extra serving that you can have the following day for lunch. Keep certain ingredients and dressings separate (depending on the types of ingredients involved and your own tolerance for sogginess), if you want to assemble your salad just before eating it. To get additional ideas and inspiration, search through cookbooks, magazines, or online recipe sites. The ones with photos are best. Now doesn’t this make you want to put together your own 7-day salad plan?
This entry was posted on March 4, 2009 at 12:51 pm and is filed under Diet, Personal Style, Routines, Time Management. Tagged: Caesar Salad, Diet, Dinner, Food, food prep, Greek Salad, Healthy Eating, lunches, Mandarin Orange Salad, Meals, menu planning, salad, Strawberry Spinach Salad, Taco Salad, Thai Chix Salad, weekly plan. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.