Tub-O-Salad

By Gabby

I hate making a salad every day, so this is my solution. You don't have to follow a recipe, just choose what you like as your greens and prep it ahead of time. That way, when I'm tempted to skip my salad, I have no excuse.

Tub-O-Salad
photographer: Gabby
Ingredients
  • 2 Heads Romaine Lettuce

  • 3 C Chopped Spinach

  • 3 Kirby Cukes

  • 2-3 Thinly silced Carrots

  • 3 Large Red Radishes

  • 2 C Fresh Parsley

  • 3-4 Stalks of Celery

  • 1 C Alfalfa Sprouts

  • 4-6 Green Onions (green and white parts)

Directions
  1. Get a BIG plastic container with a tight lid.

  2. Quarter and chop the romaine lettuce

  3. Coarsly chop fresh spniach

  4. Finely chop fresh parsley, Curly leaf works best.

  5. Deseed and quarter/chop your kirbies

  6. (If you can't find Kirbies, peel and deseed your cucmber. The peel of regular cukes can be bitter)

  7. Use a shredder or slicer to prepare your carrots and radishes. This keeps them from sinking to the bottom of your salad.

  8. Coarsly chop your celery

  9. Separate and snip the sprouts

  10. Slice your green onions, use the green part too.

  11. Put all of this into your container and hand toss. I keep this in the frige handy for quick lunches and dinner sides in a pinch.

  12. The trick to keeping it fresh is keeping it dry. Don't add tomatoes or peppers until you make your individual salad you won't get that slimy salad problem.

  13. Options:

  14. Fresh herbs like Basil and Cilantro add a nice flavor. Even some Fennel seeds can be yummy.

  15. Don't like radish? Try some turnip or jicima.

  16. Fresh home sprouted mung and lintel beans are great for texture.


Nutritional Facts

Servings
10
2 cups salad with dressing (I use a Vidallia Onion Dressing)
Calories
157
Carbohydrates
10g

dinner salads lettuce salad convenience convenience food

13 replies

Gabby
GabbyPA 2014-08-17 10:30:04 -0500 Report

Hey DarkSonnet,
Kirby cukes are smaller and usually don't have the "wax" on them. I like them because the skin can stay on and they are not bitter. Jicima is a brown root that when you peel it reveals a white crisp and slightly sweet flavor, They are about the size of turnips and very yummy. For protein, I use whatever I have on hand in the fridge or pantry. Sometimes it's lunch meat, or leftover chicken or steak. Even canned tuna or chicken sometimes. I use a little cheese, but try not to use too much.

DarkSonnet
DarkSonnet 2014-08-17 02:53:18 -0500 Report

Gabby,
That sounds really yummy, but there are a couple of things I have no clue about. What is a Kirby cuke as opposed to a normal cuke? What is jicirna? Last but not least, what do you use for protein? I like lots of salads too and for protein, I either used shredded mozzarella cheese or very low sodium albacore tuna.

dIDYMUS
dIDYMUS 2014-08-17 00:29:44 -0500 Report

Gabby, I can't seem to to the help page. I need to get there because I find that I am doing so much better if I don't really eat, except for veges an salads. Most of the time, if I don't eat my numbers at 92 or 104.

Gabby
GabbyPA 2014-08-16 05:53:29 -0500 Report

Usually it lasts up to 4 days. Much past that it gets kind of brown. But it is so nice to just reach in the fridge and get a salad base.

Mama Dee
Mama Dee 2010-09-02 22:14:34 -0500 Report

Happy day,
Sounds great worth a try. Stay blessed, peace 2 all.

Working 4 Jesus, & Loving it.
Mama Dee

Gabby
GabbyPA 2010-09-02 18:13:53 -0500 Report

Something I found out by accident is that if you add about 1/2 C of shredded red cabbage to your tub, it will help keep your lettuce from turning brown. Enjoy!!

Debe Pendice
Debe Pendice 2008-10-29 09:09:04 -0500 Report

gabby, thanks for the tip of not adding the wet vegetables. I used to make my salad in big containers and the were always soggy the next day. I only added the dressing as I used it. I guess it is true, you learn something new everyday. Thanks again.