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Hey there! I’m so glad you’re here because I’m excited to tell you about these life-changing tips for making your own long lasting homemade bagged salad! They have made low-carb meal planning a breeze!
I love salad. It is just so easy to pull together a satisfying meal with a few simple ingredients.
However, the pre-made bagged salad from the store just tastes bland to me. And if I don’t have it chopped and ready to go, I will often forget about it.
Ugh… Very few things bum me out more than throwing out rotting vegetables from the fridge.
So awhile back I decided as part of my weekly meal planning routine, I would add salad prep to my list. In order to keep to my surgeon’s recommended diet plan, I needed to make sure I had available my own long lasting homemade bagged salad. It made having great salads easily available all week, AND it turned out to be such a treat!
Check out these great tips for keeping your salad greens crisp and delicious for long-lasting salad prep!
Homemade Bagged Salad Tip 1: Should You Tear Your Lettuce By Hand or Chop With a Knife?
Ask any chef which method will prevent bruising and oxidization of your lettuce, and they will tell you every time that tearing by hand will help your lettuce keep from browning.
Chopping with a metal knife speeds up the browning process.
But did you know there is a knife made specifically for chopping lettuce? It’s true, it is a plastic serrated knife, and it totally works!
I’ve been amazed at how much longer my lettuce lasts having cut it with a plastic lettuce knife versus a metal one.
And you know what? I just don’t have the patience or the time to hand tear all of my lettuce for the week!
No thanks, I want my lettuce knife, and you will want one too!
Homemade Bagged Salad Tip 2: How to Quickly Chop Lettuce for Salads
I use a lot of Romaine lettuce in my salads (it’s a matter of preference), so I pick up the Romaine hearts in bulk at my local membership store.
To quickly make my salad, I first cut three parallel lines through the length of the head of Romaine.
Then I chop perpendicular to those three cuts to make evenly cut, and easy-to-eat, pieces of lettuce.
Homemade Bagged Salad Tip 3: How to Properly Store Chopped Lettuce so it Lasts Longer
I was shocked how easy it is to keep lettuce nice and crisp throughout the week I’ve used them for salads.
I simply place a couple paper towels into a large gallon-sized plastic bag, so as to absorb any moisture. (I don’t wash my lettuce until I’m ready to eat it.)
I write the date on the outside of the bag with permanent marker.
I have one bag for salad, one bag for whole leaves, which I use for wraps, taco shells, makeshift low-carb hamburger buns, etc.
Bonus Homemade Bagged Salad Tip: Storing Other Salad Ingredients
It is not necessary to use the plastic knife to chop the other vegetables you would like to have on hand throughout the week. Just chop as normal and store in their own zip-top plastic bags. Keeping them separated into their own bags will help keep them from breaking down from the fumes of the other cut vegetables.
If you are making yourself a salad to take to work, and you plan to eat it that day, go ahead and assemble your salad for the day and pack it in a container. Just be sure to add the dressing last second before eating, as it tends to make your salad greens wilt.
I hope this has inspired you to make your own bagged salads for the week! Doing so will ensure you get those vegetables in, to stick to your bariatric surgeon’s menu plan, and with a little prep work, it will make your week go much more smoothly!