Three Day Add-in Salads

To keep these salads crisp and fresh, top the starter salad with the add-ins before leaving home. Then toss with the dressing just before eating.

Three Day Add-in Salads
Three Day Add-in Salads

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • STARTER SALAD

  • In large airtight container or bowl, combine 6 cups torn romaine lettuce; 2 carrots, grated; 2 stalks celery, chopped; and 1/2 cup thinly sliced red or green onions. (Make ahead: Refrigerate for up to 3 days.) Makes 9 cups or 3 servings.

  • ALMOND CHICKEN SALAD:

  • 3

    cups Starter salad

  • 1/2

    cup cubed cooked chicken

  • 1/4

    cup toasted sliced almonds

  • 2

    tbsp raisins or dried cranberries

  • 2

    tbsp Parsley Vinaigrette

Directions

In airtight container, layer Starter Salad, chicken, almonds and raisins. (Make ahead: Refrigerate for up to 6 hours.) Add Parsley vinaigrette and toss. PARSLEY VINAIGRETTE In airtight jar, shake together 1/4 cup extra virgin olive oil; 2 tbsp minced fresh parsley; 2 tbsp lemon juice or cider vinegar; 1 clove garlic, minced; and 1/4 tsp each salt and pepper. (Make ahead: Refrigerate for up to 3 days.) Makes about 1/3 cup.

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