I am so happy to report that I am one week sober. If you did not read last week's post, you have no idea what I am talking about. And it's okay. I forgive you:-) Anyway, Friday is here again, and it will be over before we know it. Today is another opportunity for you and I to get things right. Eating more vegetables is one of the things that I am trying to get right. I mentioned how I get my salads ready to eat in one of my posts a few months ago. You can read the post here, if you missed it. Today's post will focus on how I prep and store my salads in the fridge. Having your salads ready-2-eat makes if so easy to incorporate fresh vegetables in your diet. If you wait until you are very hungry to make your salad, you make get lazy and pick something else in the fridge to eat; like pizza, for example.
It does not matter how you make your salad, as long as it includes fresh vegetables only. The important thing is to close your salad bowl tightly and keep it at the bottom of the fridge or away from the freezer. Keeping your salad in the colder part of the fridge can cause the vegetables to get saggy or even freeze. I had situations (during Winter months) where my salads were so frozen I could not eat them. But I learned from my mistakes. You can add ham, turkey, bacon, or chicken breasts when you are ready to eat your salad, as these meats can cause your salad to go bad very quickly. Meats should be in the colder part of the fridge. My ready-2-eat salads usually last me up to 3 days, but they can last longer if you add a sheet of paper towel on top of the salad before closing the bowl to absorb the moisture.