Do I Prep and Cook EVERYDAY???

I actually love to cook and make food, but take the help when I can get it. One helper is storing salad makings already prepped in the fridge. They last for days and I have the convenience of having a salad whenever I want one. Here's what I do and have found that works the best.

I buy organic leaf lettuce of varying varieties or whatever is on sale. Some weeks I add finely chopped kale or whatever green I feel like adding. My salad spinner gets used a lot. I will wash the lettuce and chop it, then spin it in my salad spinner. My aunt gave me my spinner years ago and I've finally started using it regularly. The dollar store has spinners too, if you need a cheap option. They actually aren't that expensive, but you can't beat a dollar. So I spin the lettuce and/or greens to get them as dry as possible. Then I put them in a plastic or glass bowl that is fairly large. Large enough to hold a head of lettuce plus added peppers and such. Other veggies that I have found that last a while in this storage method are cut up peppers, cut up or shredded carrots, radishes, and other not-too-juicy veggies. On top of all the salad, I put a paper towel. The paper towel is the magic trick in this! It keeps the lettuce dry and helps prevent that nasty black goo that can form. On occasion, I will cut up cucumbers and tomatoes and store those on top of the paper towel, away from the greens, but they don't last as long.

Salad with paper towel to wick moisture.

Now to eat the salad, I grab as much as I want for that particular meal. My main salad meal is served on a dinner plate. On top of the greens, I dump a cup of my pre-prepared beans, or you can used no-salt canned. This is where you can put your more juicy veggies too, like tomatoes, or cucumbers.  Next I add salad dressing. (See my suggestions below for some tasty ones. Or you can look on my Pinterest board for some. There are a few great Eat to Live friendly blogs that have great recipes. Dr. Fuhrman's website an amazing assortment of recipes for members. I have the least expensive membership that is $3.95 a month and I get my use out of it.) After the dressing, I put a few tablespoons of nuts, usually sunflower seeds. And last, don't forget your 1/4 avocado if you haven't already eaten it that day. This is my salad, my mouth is watering as I type. It's yummy!!

Nutritarian friendly dressings that I have used....

My go-to Ranch from Amysnutritariankitchen.blogspot.com

Eat to Live by:Dr. Joel Fuhrman-Dijon-Date Dressing-(Link to Amazon.com)

Spicy Chipotle Dressing

Ingredients

• 1/2 cup plain unsweetened soy milk (or other non-dairy milk)
• 4 teaspoons ground flaxseed
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1/4 of 1 medjool date, pitted (or a pinch of sweetener of choice)
• 1 small clove garlic
• 1 teaspoon white miso (or salt to taste) **I omitted both**
• 2 teaspoons tomato paste
• 1/2 teaspoon chipotle chili powder or chipotle chiles in adobo (or to taste)
• 1/2 teaspoon ground cumin
• additional milk or water as needed
• Add 1/2 cup raw cashews

Instructions

1. Place all ingredients in a blender and blend on high speed until smooth. Let it sit for a minute and then check the thickness. However thick it is now, it will be much thicker after refrigerating, so add more non-dairy milk or water to thin it, if necessary.
2. Pour into a bottle or jar and refrigerate to thicken and allow flavors to develop.

Preparation time: 10 minute(s) | Cooking (blending) time: 1 minute(s)

Lori's Red Pepper Dressing
inspired by Dr. Barnard's Roasted Red Pepper Vinaigrette

1 jar roasted red peppers (with liquid)
1 can artichoke hearts (with liquid)
1/2 c. fresh basil
2 tbs. red wine vinegar
1 clove garlic
1 tsp dried oregano
2 tbs. raw, unsalted sunflower seeds
salt and pepper to taste

1/2-1 cup cashews

Blend all ingredients and enjoy :)