Salad Revolution: Discover the Secret to Healthy, Convenient Lunches with Make-Ahead Salads from NYT

Meal prepping can be a lifesaver during busy weekdays, and salads are a great option for quick and healthy lunches. The New York Times (NYT) has published an array of delicious make-ahead salad recipes that are perfect for those looking to save time and eat well. In this blog post, we will explore some of the best NYT make-ahead salads and provide tips for keeping them fresh and flavorful.

1. Quinoa and Roasted Vegetable Salad

This colorful salad is packed with protein and fiber thanks to the quinoa and roasted vegetables. The NYT recipe calls for roasted broccoli, carrots, and bell peppers, but you can customize it with your favorite vegetables. The dressing is a simple combination of olive oil, lemon juice, and Dijon mustard.

2. Asian Noodle Salad

For a refreshing and flavorful lunch, try this Asian noodle salad. The NYT recipe uses soba noodles, but you can substitute any type of noodle you like. The salad is tossed in a peanut sauce made with soy sauce, rice vinegar, peanut butter, and sesame oil.

3. Farro Salad with Roasted Chicken

This hearty salad is perfect for a filling and satisfying lunch. The NYT recipe uses roasted chicken, but you can also use grilled chicken or tofu. The salad is tossed in a lemony vinaigrette and topped with roasted chickpeas and feta cheese.

4. Kale and Apple Salad

This salad is a great way to get your greens in. The NYT recipe uses kale, but you can also use spinach or arugula. The salad is topped with apples, walnuts, and a honey-mustard vinaigrette.

5. Mediterranean Chickpea Salad

This salad is packed with flavor and protein. The NYT recipe uses chickpeas, but you can also use lentils or beans. The salad is tossed in a lemon-tahini dressing and topped with cucumbers, tomatoes, and red onions.

6. Pasta Salad with Roasted Vegetables

This salad is a great way to use up leftover pasta. The NYT recipe uses roasted vegetables, but you can also use any type of vegetable you like. The salad is tossed in a simple olive oil and vinegar dressing.

7. Potato Salad

Potato salad is a classic make-ahead salad that is perfect for picnics or potlucks. The NYT recipe uses a combination of mayonnaise, mustard, and celery. You can customize it with your favorite add-ins, such as hard-boiled eggs, bacon, or dill.

Tips for Keeping Make-Ahead Salads Fresh

• Use fresh, high-quality ingredients.
• Wash and dry your greens thoroughly before storing them.
• Store salads in airtight containers in the refrigerator.
• Avoid adding dressing to the salad until you are ready to eat it.
• If you are making a salad with cooked ingredients, let them cool completely before adding them to the salad.

Wrapping Up

Make-ahead salads are a great way to save time and eat healthy during the week. The NYT has published a number of delicious make-ahead salad recipes that are sure to please everyone. With a little planning, you can have a fresh and flavorful salad ready to go every day of the week.

Questions We Hear a Lot

1. How long can I store make-ahead salads in the refrigerator?

Most make-ahead salads will last in the refrigerator for 3-5 days. However, salads with cooked ingredients may only last for 2-3 days.

2. Can I freeze make-ahead salads?

Yes, you can freeze make-ahead salads. However, it is important to note that the texture of the salad may change slightly after freezing.

3. How do I thaw a frozen make-ahead salad?

To thaw a frozen make-ahead salad, place it in the refrigerator overnight. Alternatively, you can thaw it in the microwave on the defrost setting.