This summer I’d like to develop a section of the blog called “Making Life Easier.” In summer, we move up to a small beach town in Michigan. I’d like to say we spend all day at the beach, but with a 6 month old baby, that isn’t a reality anymore. I occupy my time with Atticus, cleaning, cooking and if I’m lucky, crafting in my spare time.
Sometimes eating healthy is tough though. Our local restaurants are limited to 3 options of fried, fried and pizza. There isn’t much in the way of vegetables – despite being surrounded by amazing organic farm land – and even my carnivorous, burger-a-day husband admits that a vegetable now and then would be nice.
To make our lives healthier, I make salads everyday with dinner. A lot of moms I know say they don’t have the time or money to eat healthy, but I’m going to let you in on my secret, YOU do have the time, and here is how.
What you will need
A large glass or BPA free storage container
$0.50 3-5 radishes
$1.00 2 tomatoes
$0.20 2 large carrots
$0.79 1/4 jar Sundried tomatoes
$0.50 1/4 jar mini corn spears
$0.50 1/4 jar hearts of palm
$0.70 1/2 can Artichoke hearts
$0 65 1/2 can chickpeas, strained
$0.35 Handful or two of black and green olives
$0.80 Dressing of your choice
= $9.59 per week
Salads are so versatile, but this is the salad I make each week and eat at least 5 days a week.
Lettuce: skip the bagged variety and go for whole Romaine spears, heads of iceberg, butter and even frisee. You can just use one, or add as many types as you like though. 5 days of salad for two people in my house = 3 romaine spears and one head of butter lettuce.
Chop your lettuce into slightly large than bite size pieces. Chop your tomatoes into 1″ or smaller pieces and slice a medium cucumber. Thinly slice your radishes and cut your carrots into 1/4″ slices.
Once all your fresh veggies are prepped place them into a large Tupperware or glass storage container. Now here is the fun part; add sundried tomatoes, artichoke hearts, chickpeas, hearts of palm, olives and break the mini corn into bite size pieces. Place in salad and cover with lid. Shake the salad until well combined and store in the fridge for a week.
When ready to serve place a decent size portion on your plates and top with the dressing of your choice. We use Newman’s Own dressing and Kevin likes his topped with bacon bits.
It only takes 10-15 minutes to make this giant salad and it keeps well for the entire week. I will typically make ours on Sunday after grocery shopping eat it through Friday night. It gives you a healthy meal addition and can even be eaten for lunch. See, you can no longer say you are too busy or broke to eat well! The quantities above reflect 10-13 servings of salad for under $10!