Originally published in May of 2012. Updated with new photos and a printable recipe.
A great way to prep your vegetables for the week, this DIY Organic Salad Mix will make having salads ready to go through the week a breeze. Prep once have and salad fixings all week long!
I have to give credit to my mom for this one. As you might remember, she moved in with me last week to help me recover from knee surgery. While making dinner one night, she made an incredibly large salad. Way more than she or I could eat that night. When I asked her why she was making it so big she said she like to make one big salad early in the week and then eat it over the next few days.
Hello, lightbulb moment.
I don’t know about you but I hate the pre-mixed salads that come in a bag and you buy from the grocery store. They tend to be expensive and I’m convinced they have a funny taste to them. Please tell me I’m not alone. Plus, I love the idea of having salad that’s ready to go whenever I need a light lunch or a quick snack. It sure makes the choice a little easier when I’m hungry and want to reach for a handful of crackers or something snacky- having salad ready to go makes for no excuses!
The key to making this much salad ahead is picking low moisture vegetables that can stand being prepped a few days ahead. I stay away from tomatoes, peppers, cucumbers and any kind of chopped fruit and add those (if I want them) when I pull a handful of salad mix out. My base is always the same: a crunchy lettuce like romaine, finely sliced kale, carrots coins and shredded purple cabbage. From there, I’ll add whatever hearty vegetables I have on hand. Good additions are snow peas, scallions, chopped broccoli or cauliflower and occasionally I’ll add arugula, spinach or some fresh herbs if I have them on hand.
If you’re in a hurry, this salad is great on it’s own drizzled with a homemade dressing or vinaigrette. But if you have a few extra minutes, don’t be afraid to gussy it up a bit. My favorite combo of late is to add a few cherry tomatoes, diced avocado, garbanzo beans, a hard boiled egg and a handful of raisins and cashew nuts. It’s the bomb diggity. I feel good that I’m getting a big bowl of leafy greens each day and when I add all the other yummies, I’m satisfied and full!
MY FAVORITE HOMEMADE DRESSINGS:
Get your greens on and be sure to share your salad creations on Instagram with the hashtag #mountainmamacooks
Have a great week and thanks for reading! xo, Kelley
- 2 large (or 3 small) heads romaine lettuce, chopped
- 1 bunch kale, finely chopped
- 1/2 head small purple cabbage, thinly sliced
- 2-3 small carrots, thinly sliced
- 1 1/2 cups chopped raw broccoli or snow peas or whatever add in you like
- After washing and cutting all the vegetables, combine them in a large bowl and toss to combine.
- Store salad mix in a large glass bowl with tight fitting lid or in a large ziplock baggie making sure you remove all the air.
- Use the salad mix over 5 or so days!