Linda’s Three Days of Fresh Salad

 

Over the years I have found that it is easier to make a salad and divide it among 3 glass bowls and then serve 1 per day for 3 days.  All of the work is done up front and it stays fresh for the other days if covered tightly and refrigerated.  I like to make this when I get home from the grocery store with all of the fresh ingredients.  I use Pyrex sculptured glass bowls with lids.  You can buy a set at the Amazon website that has 3 bowls and 3 lids for around $20.  There is a 3 cup, a 6 cup and a 10 cup bowl in the set.  The 6 cup bowl is a good size for a salad for 2 to 3 persons.  The 10 cup bowl will hold a salad for 4 to 6 persons. The 3 cup size is good for 1 or 2 persons.  I recommend having 3 sets of these bowls so that you can make this recipe.  These bowls are pretty and can be used to serve the salad.  The bowls are also handy for other uses.  I use mine all of the time and would have a hard time doing without them!  You can add or delete the vegetables as desired, but this is the way I usually make salad.

 

 

1
head iceberg lettuce
1
head romaine lettuce
1
burcn radishes
2
carrots, shredded or 1 package preshredded carrots
1
cucumber, seeded and peeled
1
small package grape tomatoes or cherry tomatoes
Chopped jicama (optional)
Salad dressing of your choice
croutons (optional)

 

 

Wash vegetables and shake off excess water.  Break the iceberg lettuce into bite size pieces and put in a salad spinner basket.  Spin the excess water off and fill each of the 3 bowls with about 2 inches of lettuce.  Repeat with the romaine.  The extra lettuce can be put in Ziploc bags for later use.  Mix the two lettuces together in each bowl (I usually use clean hands to do this.)

 

Slice radishes and distribute desired amount over each bowl of lettuce.  Repeat with carrots and cucumber.  Top with tomatoes.  Add jicama if desired.  Cover bowl and refrigerate.

 

When ready to serve, remove lid and serve.  I usually have several different kinds of salad dressings and a bowl of croutons and let each diner top their serving of salad with their choice of toppings.   You can toss the salad with dressing and top with croutons and serve that way if desired.