Take a lesson from the ants, you lazybones. Learn from their ways and become wise! Though they have no prince or governor or ruler to make them work, they labor hard all summer, gathering food for the winter. (Proverbs 6:6-8)
Hello, my friends! We had a wonderful weekend family reunion in Tennessee, and I got some large doses of Vitamin P. P is for pleasure, which gives us a shot of positivity, fun and laughter, good food, and great times with friends and family, making memories with those we love. I hope you had a great weekend, too.
When thinking of Vitamin P when I’m at home for “regular” life in the country, I get pleasure in making salad meals quickly and easily. The preparation after a grocery haul is key.
I’ve found it to be extremely helpful to have salad ingredients ready to go whenever I want to make a salad (which for me is every day). With one trip to the grocer, you can prep your veggies to stay fresh for the entire week. Does that surprise you?
I use this process for all my salad making excursions each week – just like with my Flavorful Ten Veggie Salad – Easy and Quick. The easy and quick part is due to the salad prep!
After washing my veggies, it all begins with a mandolin. I used to think they were too expensive, but after finding an Oneida stainless steel mandolin slicer a few years ago at Tuesday Morning for a reasonable price, I decided to try it out. I use it all the time now. (Clean-up is super easy, too.)
My mandolin is adjustable and makes small slivers or thicker slices. I recommend finding an adjustable slicer because it makes your work go much faster with a simple turn of a dial.
I checked Amazon but was unable to find a mandolin like mine. They have many options, though, and some with a bowl beneath – a nice feature.
The trick is to cut the vegetables into smaller sections before slicing.
Most mandolins come with a guard to keep you from shaving off your knuckles and fingertips.
After about thirty minutes of slicing, you’re all set for the week – with veggies packed into stackable containers for the fridge. Yay!
~Now for the Greens~
Tear and rinse lettuces. Lay them out on a towel or paper towels to dry – or spin them in a salad spinner.
Line a plastic storage bag with paper towels (to absorb any residual moisture), and fill with your greens.
Important Note: Don’t seal the bag if you’re keeping it in a crisper drawer in the refrigerator. If placing on the refrigerator shelf, seal the bag with a clip or twist tie. I can’t explain why it makes a difference, but these techniques work best for me.
I really enjoy these bags from Amazon*. They come in a large roll and last a long time. With 350 bags on a roll, they should last a couple of years. (If you order through my link* below, I’ll get a small commission. It really is a good deal – and thank you.)
These truly are my favorite veggie bags. I use them for all my greens.
I learned to prep kale from Dani at Clean and Delicious. Here is her video demonstrating her technique. It works great!
I go ahead and chop the kale into salad-sized pieces, rinse, and then spin. As with the lettuces, I load the pieces into a paper-towel-lined 12″ x 20″produce bag.
Kale Note: To tenderize kale, place the washed and torn leaves into your salad bowl and drizzle with olive oil or your favorite dressing. With your fingers and palm of your hand, crush the leaves and “massage” them until tender. It helps the dressing absorb into the leaves and soften them at the same time.
I nearly forgot about the asparagus. I rinse them and bend the stems until they snap. Then I load them into a paper towel-lined lidded glass dish. It’s very handy to remove the towel later in the week, add a few seasonings with butter or coconut oil, and bake!
I can’t take credit for all of this. Dani Spies does the same process (except without a mandolin). But, we all have our favorite ways to do things, don’t we?
I hope this helps you decide how you’d like to prep your veggies. Do you think that will encourage you to eat more healthy salads? It sure helps me!
Also, what’s your favorite way to get more Vitamin P?
Because He lives~