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MOVEITMARY's Photo MOVEITMARY Posts: 1,253
6/8/17 6:39 P

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I haven't done the jar thing, but I have noticed that red leaf lettuce seems to go bad faster than other types, especially in bagged salad mixes.

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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 23,685
5/24/17 10:45 P

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Great question! I want to know too!
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Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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STARTING-ANEW's Photo STARTING-ANEW Posts: 1,223
5/24/17 9:57 P

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I have a question...I see on Pinterest, salads made for the week and kept in canning jars...do the veggies stay fresh for the week? Has anyone tried this and how did it work out for you?
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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 23,685
5/20/17 1:44 P

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My refrigerator lacks crisper drawers (I live in an apartment) and it also is too cold for romaine or any leafy greens in the bag not to wilt the next day. I need to buy some of those Rubbermaid lettuce keeper boxes if I really want to eat salads for lunch this summer. Still want a food processor as well! Sigh. It will happen, I just have to be patient.

I do NOT eat raw peppers unless they are yellow or red or orange, cut really small in squares in small amounts. I do not eat green pepper, cooked or raw. Peppers and my digestion do NOT mix, even though they are tasty. I don't like what is the traditional 3-bean salad: red kidney beans and wax beans and some other one. I like garbanzo beans, black bean, and white beans. I do sometimes eat pinto beans, but don't care for them all that much. I guess I could easily make a three bean salad using my favorites!

Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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ROSEMARYBEACH's Photo ROSEMARYBEACH SparkPoints: (2,396)
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5/20/17 5:56 A

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I also prep my salad for the week. It usually doesn't last a full week because it gets eaten. I cut up my lettuce, carrots, peppers, red cabbage and add less hearty veggies like tomatoes and cucumber when I'm ready to eat.

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MRSLIVINGWELL's Photo MRSLIVINGWELL Posts: 1,262
4/16/17 5:06 P

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Sunny Cali Girl: romaine, cabbage and green pepper will last five or six days, I only add tomatoes or cukes to the salad bowl--I don't mix with tomatoes or cukes. but at the very least you have a nutrient rich salad at your disposal. Sometimes, I just add some three bean salad to the salad I have and make lunch salads for the week.

It's not about perfect, it's about effort. Jillian Michaels


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NEW_ME1975's Photo NEW_ME1975 SparkPoints: (14,297)
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4/10/17 6:02 A

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I do love a good salad, but do not always eat them. I am more likely to cut up a bunch of veggies, throw them in a bag, and eat them whenever I get hungry. The nice thing about doing it this way is I don't need a fork. I can eat my veggies anywhere. emoticon emoticon

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DS9KIE's Photo DS9KIE SparkPoints: (0)
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4/9/17 8:31 A

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I agree with staying fresh for a week, so what I do is put small amounts of all the veggies for a salad (that are note cut up for a salad) in one container then I just get one container and cut what I need for a salad.

its alot easier that getting out many containers just to eat one salad, but it not going bad fast either

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THE SALAD IS THE MAIN DISH


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 23,685
4/8/17 3:39 P

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I think that prepping salad for the week is awesome, but I have been reluctant to try it. I am worried about things staying fresh for an entire week. But I want to make salads my exclusive lunch for summer, which is fast coming up. Thank you for the inspiration! When I take the plunge, I am sure I will be able to do it. I do know not to add the dressing until it's time to eat! I prefer a dressing on my salad. Going to buy some mason jars for that!

Edited by: SUNNYCALIGIRL at: 5/24/2017 (22:46)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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MRSLIVINGWELL's Photo MRSLIVINGWELL Posts: 1,262
4/8/17 1:44 P

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I like salads and try to make a big bowl on Sunday of romaine, spinach, cabbage and green peppers to last the week. But lately, I have found that the asian cuisines have the right attitude.

When to busy to make or even dole out salad and search for a nonfat dressing, I'll throw some fresh spinach or crunchy romaine on top of whatever I made. If there are other already cut veggies, like tomatoes, I'll chuck them on top.

Beauty thing is: No dressing necessary. Saves time, calores and $$. My food is flavorful enough, the romaine adds a fresh crunch!

It's not about perfect, it's about effort. Jillian Michaels


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