15 Meal-Prep Salads to Make Once and Eat All Week
Salad, we adore you. But can we be honest? Chopping up a bajillion ingredients tries our patience. So we turned to Katie Workman, salad guru and author of The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket, for a bunch of delicious recipes we can make once, stash in the fridge and devour all week long.
Endive, Arugula and Orange Salad
Toss the ingredients together, but wait to dress it right before serving.
Simple Vegetarian Pasta Salad
This totally counts as salad. (Just look at those colorful veggies.)
Brussels Sprouts, Apple, and Pomegranate Slaw Salad
Tip: Use the chopping blade on your food processor for quick shaving.
Wild Rice and Broccolini Salad
It’s perfectly OK to serve this at room temperature.
Kamut Tabbouleh Salad
This ancient grain is full of good-for-you protein and fiber.
Romaine and Slivered Kale Salad with Lemon Dressing
The citrusy dressing tenderizes the kale.
Greek Tomato and Cucumber Salad
Lettuce isn’t part of the equation.
Lebanese Couscous with Sautéed Kale and Lemon Dressing
This pearled pasta is downright satisfying.
Farro and Vegetable Salad
Crunchy veggies + grains = a magical formula.
Bright, Herby Three Bean Salad
With herbs, spelt and hearts of palm (aka not just another bean salad).
Thai Cucumber Salad
The perfect combo of sweet, sour and salty.
Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing
The perfect match for your favorite sandwich.
Tomato, Zucchini and Bulgur Salad
Dig into this huge batch all week.
Endive, Radicchio and Citrus Salad with Bacon Vinaigrette
The color! The flavor!
Roasted Cherry Tomatoes with Burrata and Basil Oil
Mix these simple ingredients together for magical results.