I’m on round two of vacuum sealing my salads, and I’m totally hooked. It’s so easy to grab one of these out of the fridge, pour the dressing right in the jar, shake and serve.
I’ve learned a few things I’ll share with you and then I’ll shut up about this, well maybe I will.
- Make sure your greens are damp, not wet, or you will have soggy salad
- Don’t add onion, the flavor is too strong
- Don’t cut lettuce into too small of pieces, it works better if lettuce is a bit chunkier
- Some people add folded paper towel to the top of the jar before sealing to absorb moisture, I haven’t tried that yet.
- It is faster putting these salads together when you know what you’re doing. My total time start to finish this morning was twenty minutes.
This time I used a head of iceberg lettuce and six small heads of artisan lettuce, which is really tender, we’ll see how that works out. I added celery, carrots and radishes, and had a total of seven quarts.
I’ve been adding nuts, Craisins, and fruit, long with protein, to this mix. Today I’m going to try toasting oatmeal and sprinkling it on my salad, I don’t know how that will work, but it’s healthy so I’m going to test it. I need to buy some flax seed, too, that would be a good addition. I’m reading that people are adding Fiber One Cereal to salads for crunch, can’t quite wrap my head around doing that, though…
Yes, I’m still obsessing, I know. Be patient with me, it will pass, it always does
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