Many people struggle with thinking of what to cook during the week, especially if they’re pressed for time. While there are plenty of simple and nutritious one-pan recipes out there that come together quickly, cooking is sometimes the last thing we want to do after a busy day.
Preparing meals ahead of a busy week can make life a lot easier, and knowing you don’t have to cook a meal every night is a treat. Having your lunch or dinner ready to go in the fridge means you’re probably less likely to waste money on a meal out, and while prepping might take a bit of time to do all at once, it’s worth it when it can be done for just £3. There’s nothing worse than spending all that time meal prepping to find that your food has gone bad just a few days afterwards, with that healthy salad full of greens wilted and looking unappetizing.
Knowing how to properly store your food is essential when it comes to meal prepping, and salads are a great option to keep in the fridge, that you can quickly grab and eat. They’re also incredibly versatile, and you can experiment with a number of ingredients.
If you find that your freshly made salads are quickly spoiling, you’re probably making a common mistake when it comes to storing them in the fridge, and one food storage expert has shared how you can avoid this.
Chris Hassall, a food storage expert from online training specialists Virtual College by Netex, revealed that storing your salad items in one container could lead to them quickly going bad, ruining your plans for lunch or dinner.
There’s an easy remedy to this, though, and that’s simply how you store salad items in the fridge. Chris explained that you should avoid “combining salad items until you’re ready to eat”.
To properly prepare salads, you should also consider how you store your ingredients for it. Chris said: “While leaves don’t need to be prepared, slice other salad items such as cucumber and peppers before placing them in a food bag or airtight container”.
If you frequently add cucumbers to your salad, Chris also advises covering the slices in water after slicing them, but “make sure to change the water every two to three days to keep them fresh” until use.
When it comes to assembling your salad, if you’re planning to take it with you on the go, there are a few steps you should also consider. “Always pour the dressing first, to avoid making salad leaves soggy,” Chris advised.
You can then add your salad ingredients on top, starting with heavier things like peppers or cucumbers, before “adding proteins and softer salad items” such as leaves or less heavy vegetables.