Put them in the refrigerator. Then when you are stalking the refrigerator for something to eat, you will have a few ready made salads that you are more likely to eat first before grabbing that muffin. You only have to add the dressing and maybe a little feta and you're ready to go. They will last 2-3 days.
One last thing: use grape or cherry tomatoes, it's more likely to last longer because cut up tomatoes will release more acid and gases that cause the lettuce to wilt.
By Melissa M. from Michigan
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Salt will draw out the juices from the lettuce and greens. That's why when making a salad, you should add the salt at serving time or the salad will be wilted.
Do not use metal bowls when mixing salads. Use wood, glass or china. By Peggy
I make a up salads for individual servings, ahead of time. I usually make four at a time and this requires a lot of chopping and cutting up celery, peppers, onions, eggs, etc. at one time.
I use the Snyder's of Hanover pretzel pieces, the Buttermilk Ranch flavor. The cost is about $1.00 for a 10 oz. bag. DH likes these better than the more expensive croutons from the grocery store.
When my family and I make a salad we put in into a plastic bag (we use the ones that we put our veggies or fruit in at the grocery store). Put on dressing and shake up the bag this get all the dressing every piece and you use up less dressing.
Let lettuce dry completely before adding dressing to it. Dressing clings better to dry lettuce.
You can make fancy cheese garnishes for salads by taking your vegetable peeler and scraping it across a block of cheese. Looks great! By Robin