Most people don’t think of salad as something to make ahead of time without a mess of wilted leaves, but there are definitely ways to get around it.
Here are some tips for making a salad more “brown bag” friendly, apart from the obvious which is packing your dressing in a separate container:
- Use hearty greens like kale or cabbage that actually benefit from a little softening.
- Put the dressing on the bottom of the container and load the greens and vegetables on top, waiting until you are ready to eat to toss it.
- Incorporate a serving of grains like farro, sorghum, wild rice, quinoa, etc. This will add some extra fiber and nutrient-dense whole grain goodness.
- Use less lettuce and more hearty vegetables like bell peppers, cucumbers, tomatoes, radishes, etc.
- Use slightly thicker-than-dressing condiments like hummus or salsa in place of your dressing.
- Leave a jar of homemade dressing at work, like this perfect balsamic vinaigrette.
I love a hearty salad for lunch and think all of these recipes look perfectly packable!
Asian Chopped Salad With Spicy Peanut Dressing Featured on Healthy Aperture Blog
Classic Cobb With Homemade Red Wine Vinaigrette Featured on FitFluential Blog
Vegan Farro Salad featured on PopSugar
BBQ Chicken and Kale and Quinoa Salad from Aggie’s Kitchen
Sorghum, Sweet Potato and White Bean Salad with Kale Pesto from She Likes Food
Stone Fruit Barley Salad from Honey and Figs Kitchen
Roasted Sweet Potato and Wild Rice Salad with Chili Lime Vinaigrette from Sweet Peas and Saffron
Zucchini, Mint and Millet Salad With Cilantro Dressing from My Darling Lemon Thyme
Thai Peanut Quinoa Salad from Cooking Classy
Three Bean Salad With Wild Rice from Well Plated by Erin
Fattoush Salad by Noming Thru Life
Aren’t you craving a good salad now? They can definitely be a part of your meal prep if you chose the right type.