Giant Salad Meal Prep

Prep: 10 min

Five mason jars full of a variety of salads

Servings: 3-4

Each recipe combination makes about 3-4 salads.

Directions:

  1. Chop ingredients that need chopping
  2. Divide ingredients equally into 3 or 4 large containers. Keep refrigerated up to 5 days.
  3. When ready to eat, add salad dressing to container and shake well. Pour over salad mix in very large bowl.
  4. Eat.

Asian Mix Ingredients:

  • 1 block firm tofu
  • 1 cup edamame
  • 1 bag broccoli slaw
  • 2 bell peppers
  • 1 large cucumber
  • 1 cup chopped grape tomato
  • Miso Ginger salad dressing

Greek Mix Ingredients:

  • 6 oz crumbled feta
  • 1/2 cup katamala olives
  • 2 cup cooked penne pasta
  • 1 large cucumber
  • 1 can rinsed chick peas
  • 1 cup chopped grape tomato
  • Greek Salad Dressing

Italian Chicken Mix Ingredients:

  • 3 cooked and cubed chicken breasts
  • 2 bell peppers
  • 1 large cucumber
  • 1/2 small red onion sliced
  • 1 cup chopped grape tomato
  • 1/4 bag baby arugula
  • Olive Garden Italian Dressing

Southwest Chicken Mix Ingredients:

  • 3 cooked and cubed chicken breasts
  • 2 bell peppers
  • 1 large cucumber
  • 1 1/2 cup sweet corn
  • 1 can (15 oz) black beans (rinsed)
  • 1 cup chopped grape tomato
  • Sriracha Ranch Dressing

Chicken Cobb Mix Ingredients:

  • 1 shredded rotisserie chicken
  • 2 bell peppers
  • 1 large cucumber
  • 1 pouch ready-to-eat bacon bits
  • 1 cup chopped grape tomato
  • 6 hard boiled eggs (shelled and halved)
  • 1 avocado (cubed)
  • 1 bag broccoli slaw
  • Blue Cheese Salad Dressing