I’m that person who starts a new path by purchasing supplies. My house is littered with everything from bellydance hip scarves from that time I was obsessed with bellydancing over a decade ago to the nut milk bags I bought a few months ago when I started making almond milk a few months ago. The Great Salad Experiment was no different.
If you’re after the backstory of how this Great Salad Experiment, you can read about that in this post where I share How The Great Salad Experiment Started.
Now onto the shopping spree shall we!
Getting Salad Kitchen Supplies
My kitchen is pretty stocked with the basics—good knives, chopping board, Vitamix, etc,—but there were some things I felt the need to stock up on to succeed at my great salad experiment.
Breakfast Salad Bowls
My first purchase were the LunchBlox® Salad Kits made by Rubbermaid. I used the LunchBlox® system to make sure I had enough food to eat when I was pregnant with Riley, and I’ve used them in one incarnation or the other to take lunch to work every day. So it was a no-brainer to get their salad kit.
It’s got a:
- Salad dressing container that allows me to keep the dressing off the veggies till you’re ready…yay to zero soggy salads.
- Top compartment to keep crunchy toppings that I’d love to keep crunchy till I’m ready to eat the salad and meat that I can heat up in the microwave to give me something warm in my otherwise cold salad.
- 3-cup bowl that contains a perfect breakfast portion of salad when the top compartment is on. It’s bigger if I don’t use the compartment.
It turns out the key to keeping salad greens fresh and crunchy in the fridge for days is a salad spinner or a copious amount of paper towels to dry the veggies before storing. I’m not a fan of making a big mess in the kitchen and something about using so many paper products only to discard them didn’t sit right with me, so I opted to buy the Oxo Good Grips Spinner.
It’s worked like a charm so far because:
- Salads are washed clean and dried
- Having a cool tool keeps my son engaged…he loves making salads.
Lunch Salad Bowls
Then I bought larger lunch salad bowls. One of the things hubby identified as critical to our success with The Great Salad Experiment @ Lunch was larger portions, I agreed. While I could’ve gotten the same bowls as we already had for breakfast, I didn’t want to hinge our success on baking rolls to go with our salad every day (don’t nobody got time for that)!
I purchased my large salad bowls from Target, but couldn’t find the specific container online. But it was similar in size and layout to this Bentgo container on Amazon.
Giant Bowls for Vegetable Storage
Finally, I grabbed two large capacity storage bowls as well so I could store all the greens I washed and dried. I’d discovered via an article from The Kitchn that the best way to store the veggies when they’re dry is putting them in a bowl layered with paper towels is the way to go…check the article out to see for yourself if you’re interested in the other methods they tried and the outcome.
I Used My Fave Salad Kits
Ideally, I wanted to make the salads at home because I believed the maxim that making it at home is cheaper. But there’s something to be said for using salad kits in the mix—they are convenient and give you hassle-free variety. While all major grocery stores in America have salad kits, I love the ones I get at my local Trader Joe’s.
My favorites are:
- Southwestern Chopped Salad Kit: The cojita cheese really adds a mild but crave-worthy flavor to the salad.
- Veggies & Greens Kit: I never thought I’d be a fan of a salad with cauliflower and Brussels sprouts, but between the dressing that comes with this kit and the freeze dried pears, I’m in love.
Fave Salad Recipes
While I stuck to the Salad Kits for breakfast, I did choose to make our lunch salads using recipes that I’d found on the internet. For the first few weeks, the recipes I made came exclusively from Once Upon a Chef. Jenn Segal, the classically-trained chef and cookbook author behind the site is a culinary genius.
I found her website when I was looking for a baked pasta recipe earlier in the year and I landed on her yummy Baked Ziti. Since then, I’ve made her:
- Vietnamese-Style Meatballs: When the chef’s husband calls these flavor bombs, he is not wrong. The meatballs are amazing and are a protein that I make specifically for lunch salads.
- Middle Eastern Chicken: These kebabs are absolutely yummo and go great on salads too.
- and Roasted Carrots with Thyme: Oh boy are the roasted carrot recipes great? I’ve made two different roasted carrot recipes from her collection and she makes carrots taste like candy!
Anyway, I just spent an entire paragraph talking about how delicious her recipes are…that’s why I knew her website was the place to start. Within in the first three weeks of the experiment I tried the following recipes:
- Vietnamese shredded chicken salad
- Asian kale slaw with ginger peanut dressing
- Big Italian salad
- Thai crunch salad
Once Upon A Chef was my salad sherpa for the first two weeks before I felt ready to go it on my own and start experimenting with recipes to bring the costs of the salads and the overall food bill down. With that said…
All this was Well and Good, but it Cost a Bit of Money
With each thing I try, there’s an initial infusion of cash, but that spending ends up being spread out over time as I get better at executing…The Great Salad Experiment was no different.
In next week’s article, I’ll be sharing how went about putting The Salad Experiment on a budget. Did I succeed? Tune in next week to find out.