By: Rachael May, Student NutritionistA staple in my household for years has been pre-made bagged salads. You know, the ones that come with toppings and dressing all packed up and pre-portioned? Yes, those heavenly goodies. My family used to add protein to them (egg, tuna/salmon, chicken, tofu) and eat them as a meal for lunches, or as sides for dinners. As convenient as these guys are, they are not the most environmentally friendly or cost effective. Tired of wasting money and plastic, my mom and I went scavenging through the glorious varieties of bagged salads and found the most common toppings, dressings, and greens to recreate these salads on our own. It’s super easy and all you need is storage containers to keep the toppings fresh! (we used mason jars) It all starts with a base: Most salads use one or more of the following greens:
Next, Toppings Toppings are where it starts to get fun. Personally, I keep all most of the dried ingredients on hand at home and mix different variations of 3-4 of them for each salad. The great part about the toppings is that they bring so much flavor and dimension to the salad, while also adding so many additional health benefits.
Protein (3 oz)
Last, dress that baby up! Opt for an oil-based dressing to keep it light or yogurt-based dressing if you’re craving something rich and creamy. Some dressings I always have on hand in my fridge are…
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ABOUTTerps With Taste is run by the Student Nutritionist Team with University of Maryland Dining Services. We write content for students, by students. Enjoy! Categories
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