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Salads that last a few days in the fridge


newwhole30er

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I actually made this salad in a rubbermaid tote because it was SO huge.  And it lasted over a week in the fridge and got better and better every day.  The only thing I did about halfway through its existence was to add more dressing because it kind of dried out a bit.

 

Kale%20Salad_zpsnld271yu.jpg

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  • 2 weeks later...

Here's one that I adore: http://www.foodnetwork.com/recipes/aarti-sequeira/massaged-kale-salad-recipe.html

 

It's kale, which is a bit hardier than lettuce, so it'll be fine sitting around in the fridge, dressing and all, for a few days. (think she even mentions that in the video)

 

NOTES:  You'll need to omit the honey/sub with fruit juice for it to be compliant.  Also, the 1/4 cup of oil is total overkill - a Tbsp should do it.  If you don't have mangoes or pepitas,or want cheaper alternatives, it's fantastic with pears or mandarins and toasted sliced almonds.

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I don't think a tablespoon of olive oil for a dressing that includes the juice of an entire lemon would taste very good... the reason it's a significant amount of oil is because you're making a vinegarette.... we're not scared of fat here so 1/4 cup of olive oil for to dress an entire salad doesn't seem all that outrageous....

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I don't think a tablespoon of olive oil for a dressing that includes the juice of an entire lemon would taste very good... the reason it's a significant amount of oil is because you're making a vinegarette.... we're not scared of fat here so 1/4 cup of olive oil for to dress an entire salad doesn't seem all that outrageous....

 

I'm not afraid of fat, I just don't like salads swimming in oil (which is what frequently happens with this recipe if you use all that oil - lots of the review comments mention an excess of oil/dressing).  Honestly, I don't bother measuring, so maybe the 1 Tbsp suggestion was off, but I know I don't add nearly a full 1/4 cup and it comes out nicely.

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