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Pack Salad For Lunch to Lose Weight

Healthy Eating Tip: Pack Salad For the Week

Are you struggling with eating healthy at lunchtime? I know if I don't plan out a healthy meal the night before, I'll end up going out to lunch. Not only will I be spending more money on food, but I am sure there a hidden calories in restaurant foods, even if they appear healthy.

Try this instead. On Sunday night, make a big salad and store it in five Tupperware containers for Monday through Friday. That way you don't have to deal with making your lunch every day, and you can just grab it in the morning before you leave, and you know you've got yourself a healthy meal. You can add leftovers from your dinner the night before to your salad to make it a bit more snappy. Don't toss those four leftover pieces of steamed broccoli; add them to your salad.

Keeping a bottle of salad dressing in the work fridge helps keep this plan intact. Need some ideas for fun and tasty salads? Check out Pimp Your Greens.

aimeeb aimeeb 9 years
Great idea! But I' be weary of wilting lettuce too.
behemoth_the_cat behemoth_the_cat 9 years
That would definitely NOT since salads get soggy by day 2 in the fridge! Even if you don't add dressing/salt, they will last maximum 2-3 days... I know this cause I actually have tried this and I make salads often in general, they are not the least bit appetizing after a night in the fridge.
lotta-cooties lotta-cooties 9 years
instead of using a bag for dressing, save the little plastic ramekins you get from chinese takeout sauces. they hold the perfect amount of dressing and fit in the tupperware with the salad. you can reuse them lots of times and they take 2 seconds to clean.
bluebellknoll bluebellknoll 9 years
I take a gigantic salad every day to work. I usually cut up 3 days worth of 'fixins' and put those in a sandwich bag (any longer than 3 days and I notice it's not so fresh anymore). Then on Wed. evening I pack up 2 more to finish the week. I get the lettuce ready the night before (I find 2 days is the most you can go for lettuce before it starts getting funky). My trick for crisp lettuce is 1) use a salad spinner and 2) put a paper towel on the bottom of the bowl to absorb any water. Then when I go to eat it, I pull the paper towel out and add all the good stuff.
Allytta Allytta 9 years
that's kinda awful. the salad won't be fresh and the juices from the veggies will run out. i even hate making salad in the morning for my lunch, as it is no longer fresh.
nolasiren nolasiren 9 years
I do this with just about all my meals. I fix something with 4-8 servings (amount differs with recipe), eat 1 serving after cooking and then put the others in containers. I immediately freeze what I can't eat in 3 days time. Then take 2 things out of the freezer for day 4-5 of the work week. I have soups, rice dishes, bean dishes, chili, stews, casseroles and a ton of other things in the freezer ready to go at any time already in individual servings. I only have to cook on weekends so that I don't have to rush in preparation this way. Veggies, however, I prefer to have fresh with each meal.
lizkiernan lizkiernan 9 years
I do this, but not with a salad because I'm way too hungry by the end of the day. My husband and I cook rice and chicken on sunday nights so I can eat it throughout the week. Then, to get my veggies in, I cut up cucumbers or celery and put it in a bag and take that to work. So far so good!
emsmiley emsmiley 9 years
It sounds so simple, but this tip is the best ever. i always look longingly at the large package of field greens at whole foods knowing I would have to make a salad every night to eat it properly, but now I can get all the ingredients together, bring my dressing with me to work and toss in my cube. Thanks!
hottpink hottpink 9 years
This is a great idea! I am very finicky about my greens they really stay "crisp" and "fresh" by Friday's container though?
Casasailer Casasailer 9 years
I saved a little plastic dipping sauce container from take out gyoza and it is the perfect size for salad dressing. I try to make a salad with dinner every night so I just make my lunch salad for the next day. Through a little feta on it. A little goes a long way
RobinFabulous RobinFabulous 9 years
I like the idea, but after I cut my lettuce it tends to go brown quickly. Plus I likr tomatoes and those would make everything mushy. When we were little my mom would get one of the tupperware divided containters that are used for parties (think round & divided) and cut up things like mushrooms, etc. It worked well
stina829 stina829 9 years
This is a great idea. As someone else said, I'd probably get bored with just salad all week and I'd be afraid by the end of the week, the salad would be brown... But I'm thinking about doing it 3 days a week and maybe packing a sandwich or something the other two days. Trying to lose those last 10 pregnancy pounds... *Sigh* :)
staticnoise staticnoise 9 years
i doubt that salad is still fresh after 3 days, especially since it loses its vitamins with the time... vegetables should be eaten as fresh as possible.
brookrene brookrene 9 years
I do this every sunday, that's my "getting my lunch ready for the week day"
Spectra Spectra 9 years
It's only a WEEK, not months or anything. I don't think the lettuce would get that brown, especially if you buy fresh lettuce at the store. I buy all my salad lettuce at the beginning of the week and by the end of the week, it's still green and crisp. I like this's very time-saving and it prevents you from being tempted to eat fast food salads.
jjlyn jjlyn 9 years
yeah, i'm wondering whether the salad would get a bit mushy by the last day...but i love the idea!
rpenner rpenner 9 years
yeah, I don't like how the salad goes brown or whatever after a couple of days. but otherwise this is a great idea!
tiff58 tiff58 9 years
I pack my lunch now, but have been thinking about doing the salad thing instead of what I've been bringing (turkey or tuna sandwiches). I don't like lettuce, though, so I'll probably do a bunch a veggies and grilled chicken.
AMP AMP 9 years
i would assume that twice a week would be better for keeping the veggies crisp and fresh. but nevertheless, good post to give people ideas. i wish work kitchens were more accommodating to cooking.
cvandoorn cvandoorn 9 years
I think I would get bored with my lunch after a while...
Rosebad3 Rosebad3 9 years
I love it! And the idea of putting salad dressing in a ziploc baggie is a really good one too. =)
md12398 md12398 9 years
i've done this, but the lettuce gets a little gross by day 4-5, so i do it twice a week. the only thing about leaving dressing at work is that everyone assumes it's a community bottle. sigh.
Home Home 9 years
so brilliant! i've been putting my "fixings" in separate containers, and then leaving the lettuce in a bag, but i like this idea even better.
emalove emalove 9 years
This is an awesome idea and such a time-saver...I'm definitely going to do this!
Milena Milena 9 years
I do this and it works great. If you're like me and can't leave dressing at work, I put a little salad dressing in a zip top baggy and put it in with the salad. Just grab and go and it works great!
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