Great video, I love this way of doing it! Going to try this next week. I also do a little something in addition to this, I make a salad topper. So basically take everything you have done, chop the salad, then I have a big bowl that is already mixed as a salad topper. This week it is quinoa, apples, lentils, cauliflower, and green onion. Kind of a fun little addition, thanks again!
I like adding a piece of cloth or paper towel to a container or bag of greens/lettuce, it wicks away the moisture and helps them to last longer than they would otherwise.
I came back to watch this video again after making a huge chopped salad yesterday. I used my new Breville sous chef peel and dice food processor to dice six bell peppers and some mushrooms that needed eaten up, chop red onions and celery, julienne carrots, and much more. I found orange cauliflower at my local grocery store that went into the salad. I prechopped the greens because we eat a smaller salad two nights a week as part of dinner. I made 5 containers for me for lunches. I hope I don't regret all of the pre-chopping and dicing when I pull them out to eat. Thank you again for the inspiration. Linda
I add sliced mushrooms and cauliflower. (I also add artichoke hearts and roasted red peppers, but those are on the day you eat it and you are doing 12 salads and I am only doing 6)
I love the more efficient and quicker method. I haven't begun to batch prep salads yet because I am not sure I want to eat one for lunch every day. I think I could go one week with salads and then have the next week with my potatoes and steamed veggies, or leftovers. Then I could go back to salads for a week, then repeat. I also like the edited, shorter video. Thank you for sharing your new batch prep method. I ordered a Holland Bowl but have not received it. I need to check on the status. I am almost 5 months into WFPB eating and 22 pounds gone, for good, I hope. I appreciate having you and Tom as inspiration, as you are similar ages to my husband and I, and we are semi retired but still work. Linda
Lemon is a delicious way to dress the salad without fat and really brings out the various ingredients. I like eating my super salad with reduced fat houmous and falafel. I use the big leaves of Iceberg lettuce as a "boat" and put all the ingredients in. I love grated beetroot, so nutty and sweet, very moreish!
Thank you for sharing your diet plan! It's always interesting to see what different people try. I hope your salad and low-fat crisps diet works well for you and helps you achieve your health goals.
This makes the batch salad really look do-able for me. The thought of batch prepping was kind of overwhelming for me. Just got a big chopping bowl, time to give this a try. Thank you
Good for you for trying a new way of salad prep! We eat a chopped salad every day but I haven’t yet batch prepped. I think I will try this method. I love how colorful the salads are! So good for us!
Tami, I’m so excited to have found you! I just saw you last night when Chef AJ had you on as a guest for the UWL Advanced Study Group. I was having a bit of a difficult time getting back on track since visiting my daughter’s family for 10 days in another state. I started out pretty well, but her house is full of tempting non-compliant foods so the pre-prep of my compliant foods started to go by the wayside. My daughter was completely supportive and even made sure to have her house stocked with good fresh and frozen veggies and fruit, but the pull of other stuff proved to be difficult to overcome. I was able to teach my grands about making air fried French fries and fruit smoothies, which they loved. So there’s that. Just wanted to let you know how much you have inspired me and that I’m all in again! I do have a motto now, Never Give Up!
I’ve been batch prepping salads for years. Never got the concept of chopped salad though till I saw you do this several months ago. So much better. Really get to taste the greens and uses less balsamic vinegar . I do a little different than you, as I do put all my substance ingredients in the bottom of all the glass containers (beans, red onion, red peppers, mushrooms, garlic, grains if using, etc...along with anti-oxidant spices of turmeric, black pepper, dry mint, marjoram) . I then put all my dry ingredients on top of that (cabbage/broccoli slaw first because more hardy, baby kale, arugula, super greens). Put in fridge. The day I’m eating I will then use a knife and chop the greens right in the bowl, slice cherry tomatoes right over bowl, add broccoli sprouts. If using baked potato instead of grains I will add in bite sized pieces now. . Mix it all together. Add balsamic, put on lid, shake the container to really mix it all together. Sometimes I’ll chop that day’s salad in the morning this way I just have to add balsamic right before eating,
Great video. I watched one of your original batch prep salad videos and this is so much easier and quicker. Thank you - you really are the Batch Salad Queen.
A tip on the romaine lettuce oxidation - a very long time ago when I had a Tupperware party they were selling a lettuce container and it came with a plastic knife to cut the lettuce. The tupperware lady said it was better to cut lettuce with plastic versus metal so it does not turn brown. Hope this helps 🙂
Thank you for explaining your use of gloves. I appreciated it. I should consider wearing gloves when I prepare raw potatoes as I'm allergic to the raw starch, and it makes my hands itch terribly.
Thanks for showing a better way! Love the equal distribution - sometimes I didn’t get my big beautiful salad mixed well enough before boxing them up and would notice lots of onions one day and hardly any the next - problem solved with this new method! 😊
Looks so simple this way. Can't wait to try it! Unfortunately, when I've bought romaine lettuce lately (singley and 3 in a bag), I found they were loaded with tiny flies! I had to soak and rinse them about 5-6 times to get rid of them all! Never had this problem in the past so am hopeful for the future...🙃
I recently got dentures and can eat pretty well but I love cabbage but its too jard. If I blanch or steam it and then cool in fridge do you think it will be ok in the storage salad,? Ty
Why don’t you try using either Napa or Savoy cabbage. Both are very easy to slice thinly and they are not hard like the purple and green varieties. I use all four. 😊
@@NutmegNotebook Thank you for explaining that. I can see how that makes sense. Thank you again for all your excellent videos. I really appreciate seeing how you do the prep work. :)
We try to keep the cooking videos short and to the point - so glad you liked it. We use salsa, lime juice or flavored vinegars for our salads. Here is a very popular dressing from our blog. www.nutmegnotebook.com/plant-strong-recipes/creamy-balsamic-dressing/
Loved this new faster method. Lately I’ve been thinking that it’s taking me too long both to prep and then pull together my salads. One of my issues has been trying to “ be perfect” with my measurements. I’m the only one eating them and in the course of a week they will even themselves. I felt a huge sigh of relief when I heard you say to let the perfectionism go and just keep moving. Also I will start to use more pre-prepped foods that don’t have to be washed and spun dry. Thank you for sharing your journey!
you mentioned that you found lunch boxes that fit the salad boxes - how do you chop the salads when you take for lunch? That container looks way to small to be chopping while out of home.
I love seeing your new faster method. To ensure each salad has an even amount of ingredients, just build your salads on a scale. For example, if you’re distributing two 10-oz bags of shredded carrots across 12 salads, then distribute 1.6 oz of carrots in each salad. It doesn’t take that much more time and it ensures equity. It’s the way my sister and I know we are getting the same amount of goodness each salad we eat.
Thank you Julie! Good advice. I love that you and your sister have figured out a way to keep your salads evenly filled with goodness! I hope all is well with you both. ❤️🥰❤️
Love it, what a great way to have an easy salad every day! Have you ever tried squeezing a little lemon juice over the romaine to prevent the browning? (I don’t recall you mentioning it)
I wash the romaine the day I eat it. Like you, if find the wash/dry process to be too much work. I do store it in plastic bins with layers of paper towel (wasteful, I know), to extend life of the lettuce.
It doesn’t look like you take the Romaine leaves apart to wash them, do you remove the outside leaves or do you just run water over the outside of the whole stalk?
I finally made a chopped salad. My husband really liked it & ate seconds. ( we had just small dinner salads) He insists he doesnt eat veggies. It sure did that night!!! Hahaha. Thanks for sharing with us regularly. God bless you from grandma Katie in Oregon
@@NutmegNotebook if it is 7 days I can probably get through the whole batch. How many tablespoons do you use in your big salad? Just wondering. Thanks again!
To be picky I guess when you buy pre-chopped vegetables and things like that I think the nutritional value is severely depleted as opposed to chopping it yourself but I know it’s more work
Frank do you have a resource to share that gives the science behind the pre chopped vegetables being “severely”depleted of their nutritional value? I’ve not read that anywhere. For many people the salads wouldn’t get eaten at all if they are not prepped in advance. Instead something less nutritional would be consumed so it’s most likely still a better nutritional option for most of us.
Tami, Do you eat anything else with all those greens? I do eat a humongous salad every night for dinner but I always have a potato with it and, I am not 100% plant-based, so once or twice a week I will have a grass fed burger or some organic chicken thighs. But eating a salad with only greens like you’re making would never satiate me.
I always add a variety of items to the salad after I chop it. It always includes at least one starchy item to make it filling. The salad alone would not be filling for very long. I post my chopped salad photos on my Nutmeg Notebook Instagram and Facebook accounts with descriptions of what’s in them. Check them out to get an idea of how I make salads into a meal.
I've seen her do other videos, and this is just the base. She adds other ingredients when she makes the salad each day and can change up the flavors and additions each day (fresh herbs, beans, berries). Do a search for Well Your World, they interviewed Tami and her husband a couple weeks ago and chopped salads together, it was a fun interview to watch!
This salad base is spinach, kale, red cabbage, carrots, red onion, broccoli slaw, carrots and tomatoes. After we chop it we add more things like starch, beans, fruit and even other vegetables.
Appreciate the short videos. 15 minutes is about all I want to watch. Very helpful, thanks.
Same. Short, efficient videos are best.
I agree girls--short and efficient and very helpful--perfect description
I still increase the playback speed 😊
Great video, I love this way of doing it! Going to try this next week. I also do a little something in addition to this, I make a salad topper. So basically take everything you have done, chop the salad, then I have a big bowl that is already mixed as a salad topper. This week it is quinoa, apples, lentils, cauliflower, and green onion. Kind of a fun little addition, thanks again!
That’s such a great idea. Thank you for sharing.
I like adding a piece of cloth or paper towel to a container or bag of greens/lettuce, it wicks away the moisture and helps them to last longer than they would otherwise.
I love Tami and Tom.
Thank You Violet!
This is how I make my salads when I prep them. You were my inspiration.
That’s fantastic! 🥗
I love the shorter version too. Salads look great!
Thank you. 🥙🥗🥙
Perfection is such a cross to carry Love that I can let things go
Dang, you made that look too easy. Thanks for this updated video.
You are welcome! It is so easy. ❤️🥗❤️
Those salads are huge!!! Great video.
Yes they are!
Tami, thank you for demonstrating the new faster process. They look delicious, what eye-popping color!
I’m glad you liked it! ❤️🥗❤️
Thank you, great video. 15 min is usually all I have time for...prefer this format. Thank you.
I came back to watch this video again after making a huge chopped salad yesterday. I used my new Breville sous chef peel and dice food processor to dice six bell peppers and some mushrooms that needed eaten up, chop red onions and celery, julienne carrots, and much more. I found orange cauliflower at my local grocery store that went into the salad. I prechopped the greens because we eat a smaller salad two nights a week as part of dinner. I made 5 containers for me for lunches. I hope I don't regret all of the pre-chopping and dicing when I pull them out to eat. Thank you again for the inspiration.
Linda
Good idea, yes the paper on bottom a d top work Fantastic Broccoli example stay fresh for at least 10+days
When I first heard about this salad batch prepping I was quite hesitant, but I think you are changing my mind. I Will give this a try. Thank you!!
This is so easy - you can do it! ❤️🥗❤️
hello from Georgia. Wow, that was fast compared to your former method. Thank you; stay safe.
You're welcome!
I add sliced mushrooms and cauliflower. (I also add artichoke hearts and roasted red peppers, but those are on the day you eat it and you are doing 12 salads and I am only doing 6)
I might try adding romaine last instead of first, with a layer of paper towel between it and the other vegetables, to catch moisture. Great demo!
That’s a good idea. I’m now using arugula instead of romaine. It works great - I buy it it’s washed and it’s such a time saver.
Thank you for showing an alternate speedy system for building and storing batch prepped salads!
You are welcome! It’s so fast and easy. I love it! ❤️
I love the more efficient and quicker method. I haven't begun to batch prep salads yet because I am not sure I want to eat one for lunch every day. I think I could go one week with salads and then have the next week with my potatoes and steamed veggies, or leftovers. Then I could go back to salads for a week, then repeat. I also like the edited, shorter video. Thank you for sharing your new batch prep method. I ordered a Holland Bowl but have not received it. I need to check on the status. I am almost 5 months into WFPB eating and 22 pounds gone, for good, I hope. I appreciate having you and Tom as inspiration, as you are similar ages to my husband and I, and we are semi retired but still work.
Linda
Thank you so much for showing examples of how to do it for new people like me thank you so much for all the awesome information
Glad it was helpful!
Lemon is a delicious way to dress the salad without fat and really brings out the various ingredients. I like eating my super salad with reduced fat houmous and falafel. I use the big leaves of Iceberg lettuce as a "boat" and put all the ingredients in. I love grated beetroot, so nutty and sweet, very moreish!
I'm going to try this for a full diet only salad and some low fat crisps
Thank you for sharing your diet plan! It's always interesting to see what different people try. I hope your salad and low-fat crisps diet works well for you and helps you achieve your health goals.
@@NutmegNotebook bless you thank you 🙏
This makes the batch salad really look do-able for me. The thought of batch prepping was kind of overwhelming for me. Just got a big chopping bowl, time to give this a try. Thank you
You can do it! 🥗
Overwhelming for me too. I wonder how long it will take for the lettuce to dry?
Great video I am going to try this way of salad prep. This way I can eat two meals raw and one cooked. Thanks again for sharing.
You are so welcome!
Good for you for trying a new way of salad prep! We eat a chopped salad every day but I haven’t yet batch prepped. I think I will try this method. I love how colorful the salads are! So good for us!
I hope you give it a try. 🥗❤️🥗
Thanks Tami. I wish I just wish I was batch prepping along with you. 😀♥️
Get you ingredients and play the video again and batch prep along with me! ❤️🥗❤️
Tami, I’m so excited to have found you! I just saw you last night when Chef AJ had you on as a guest for the UWL Advanced Study Group. I was having a bit of a difficult time getting back on track since visiting my daughter’s family for 10 days in another state. I started out pretty well, but her house is full of tempting non-compliant foods so the pre-prep of my compliant foods started to go by the wayside. My daughter was completely supportive and even made sure to have her house stocked with good fresh and frozen veggies and fruit, but the pull of other stuff proved to be difficult to overcome. I was able to teach my grands about making air fried French fries and fruit smoothies, which they loved. So there’s that. Just wanted to let you know how much you have inspired me and that I’m all in again! I do have a motto now, Never Give Up!
Lovely 🥗 Salads, Tami!😊Fresh Greens, Batch Prep!☀️🛡️🌐♀️Great🏆
I’ve been batch prepping salads for years. Never got the concept of chopped salad though till I saw you do this several months ago. So much better. Really get to taste the greens and uses less balsamic vinegar . I do a little different than you, as I do put all my substance ingredients in the bottom of all the glass containers (beans, red onion, red peppers, mushrooms, garlic, grains if using, etc...along with anti-oxidant spices of turmeric, black pepper, dry mint, marjoram) . I then put all my dry ingredients on top of that (cabbage/broccoli slaw first because more hardy, baby kale, arugula, super greens). Put in fridge. The day I’m eating I will then use a knife and chop the greens right in the bowl, slice cherry tomatoes right over bowl, add broccoli sprouts. If using baked potato instead of grains I will add in bite sized pieces now. . Mix it all together. Add balsamic, put on lid, shake the container to really mix it all together. Sometimes I’ll chop that day’s salad in the morning this way I just have to add balsamic right before eating,
It sounds fantastic! Thank you for sharing. 🥗🥙🥗
Great video. I watched one of your original batch prep salad videos and this is so much easier and quicker. Thank you - you really are the Batch Salad Queen.
Thank you for sharing. Love the idea and the different greens and veggies. I’m totally looking forward to preparing salad beforehand.
Hope you enjoy
Love this idea! Thank you Tami and Tom!
Debbie in WA Ü
You are welcome. ❤️🥗❤️
i like really ripe roma tomatoes, which are softer anyways, so i always refrigerate them and they last so much longer!!
A tip on the romaine lettuce oxidation - a very long time ago when I had a Tupperware party they were selling a lettuce container and it came with a plastic knife to cut the lettuce. The tupperware lady said it was better to cut lettuce with plastic versus metal so it does not turn brown. Hope this helps 🙂
Thank you for sharing your tips.
Love the concept, but I don’t get why u put the Romain in with huge leafs. It will make it more awkward to eat with everything in their?
I chop my salads before eating them so it gets chopped! I no longer include romaine in my salads but thus is how I used to make them.
Salad looks so colorful, good idea, thank you
if you add a slice of lemon or lime, which some of the peel on it, it helps with the oxidation!!! just throw it away once you chop
Thank you for explaining your use of gloves. I appreciated it. I should consider wearing gloves when I prepare raw potatoes as I'm allergic to the raw starch, and it makes my hands itch terribly.
Yes do get some gloves and save yourself from itching. 🙂
I love this method! Definitely will be trying this next weekend. 🌱🌱🌱
I’m so glad you liked it! ❤️🥗❤️
THANK YOU i've watched your chopped videos and have been jammed up on the process ... this vid is the simple solve ive needed GOOD JOB
Thanks for showing a better way! Love the equal distribution - sometimes I didn’t get my big beautiful salad mixed well enough before boxing them up and would notice lots of onions one day and hardly any the next - problem solved with this new method! 😊
This works out really well! ❤️🥗❤️
Thank you for the short video and the faster method. It seems less overwhelming this way
It’s an easy streamlined way to batch prep!
Looks so simple this way. Can't wait to try it! Unfortunately, when I've bought romaine lettuce lately (singley and 3 in a bag), I found they were loaded with tiny flies! I had to soak and rinse them about 5-6 times to get rid of them all! Never had this problem in the past so am hopeful for the future...🙃
The romaine lately has been super buggy!
Can you please do a video about sprouting? Thanks. Great video.
Amazing updated video . . . Thank you!!!!
Thank you! ❤️🥗❤️
Thank you for all that you do. These videos help me so much.
You are welcome!
This is sooooo helpful. Thank you!
Glad it was helpful!
So quick and easy!
Yes! ❤️🥗❤️
You got me loving that broccoli slaw from whole foods! Never would I have thought to mix that in with salad!
I’m glad you like it. It adds so much flavor and texture. ❤️🥗❤️
We enjoy the broccoli slaw in place of noodles in spaghetti....it’s so good!
Great video and info! Love this idea to batch prep salads! 💕
Thank you! 🥗
Thank you for your video on salad prepping.
You are so welcome!
Thank You for sharing.
My pleasure!
I recently got dentures and can eat pretty well but I love cabbage but its too jard. If I blanch or steam it and then cool in fridge do you think it will be ok in the storage salad,? Ty
Why don’t you try using either Napa or Savoy cabbage. Both are very easy to slice thinly and they are not hard like the purple and green varieties. I use all four. 😊
Thanks for sharing this. Great tips.
You are welcome!
OH I AM GOING TO USE THIS IDEA
Great!
Thanks for sharing your beautiful salad prep. I am curious about when you chop the salad. You packed them all up, but I didn't see you chop them up.
We chop them the day we eat them. Once chopped they start to release water and will get soggy if chopped too far in advance.
@@NutmegNotebook Thank you for explaining that. I can see how that makes sense. Thank you again for all your excellent videos. I really appreciate seeing how you do the prep work. :)
Thanks and adding my vote for the shorter video. What do you do for dressing? None of the SOS dressings I've made so far please me.
We try to keep the cooking videos short and to the point - so glad you liked it. We use salsa, lime juice or flavored vinegars for our salads. Here is a very popular dressing from our blog. www.nutmegnotebook.com/plant-strong-recipes/creamy-balsamic-dressing/
@@NutmegNotebook Thanks so much. I will give the recipe a try.
Dandellion leaves instead of romaine is hardy and great for liver health.
July 27, 2022 I enjoy watching this video every other month. This method has helped me so much! Thanks! María 💃 🎰 🪩 🌟
I'm so glad!
Loved this new faster method. Lately I’ve been thinking that it’s taking me too long both to prep and then pull together my salads. One of my issues has been trying to “ be perfect” with my measurements. I’m the only one eating them and in the course of a week they will even themselves. I felt a huge sigh of relief when I heard you say to let the perfectionism go and just keep moving. Also I will start to use more pre-prepped foods that don’t have to be washed and spun dry. Thank you for sharing your journey!
you mentioned that you found lunch boxes that fit the salad boxes - how do you chop the salads when you take for lunch? That container looks way to small to be chopping while out of home.
We chop our salad at home and put it back in the batch prepped salad container and it goes in our lunch cooler! Easy peasy.
as daft as it sounds, an estimated price breakdown would be helpful. too many people complain that they can't afford to eat well
This is so helpful!
Glad you think so!
Great 👍🏻 I need to do this...
Enjoy! ❤️🥗❤️
I love seeing your new faster method. To ensure each salad has an even amount of ingredients, just build your salads on a scale. For example, if you’re distributing two 10-oz bags of shredded carrots across 12 salads, then distribute 1.6 oz of carrots in each salad. It doesn’t take that much more time and it ensures equity. It’s the way my sister and I know we are getting the same amount of goodness each salad we eat.
Thank you Julie! Good advice. I love that you and your sister have figured out a way to keep your salads evenly filled with goodness! I hope all is well with you both. ❤️🥰❤️
Love this! Just got my chopping bowl💜
Time saver thank you
You are welcome! ❤️
Love it, what a great way to have an easy salad every day! Have you ever tried squeezing a little lemon juice over the romaine to prevent the browning? (I don’t recall you mentioning it)
No I haven't tried the lemon juice.
Excellent and easy! Thank you 😊
You each eat a whole package for a meal?
We each eat one of the batch prepped salads as a meal.
Just bought my bowl can't wait to for it to arrive!
That is so exciting! Happy Chopping!
How could I buy box and choppers?
Ooooh major helpful thank you sooooooooooooo much
I’m glad it’s helpful.
how do you wash your purple cabbage? thank you! I'm always confused if you just need to peal off the first layer or rinse everything.
this seems like a great technique if you are at home for lunch. Unless you take a big wooden bowl and rocking knife to the office every day?
How large is your refrigerator?
Hi Tami…. I just love all your bowls!!!!
Are they all from HBM????
Hi Tami! Can you show us how you wash and dry romaine? I love it, but the time it takes to wash and dry is too much work for me. Thanks!
I just rinse it in cold water and lay it out on towels. Then roll the towel up and dry up as much water as possible.
I wash the romaine the day I eat it. Like you, if find the wash/dry process to be too much work. I do store it in plastic bins with layers of paper towel (wasteful, I know), to extend life of the lettuce.
It doesn’t look like you take the Romaine leaves apart to wash them, do you remove the outside leaves or do you just run water over the outside of the whole stalk?
How do you wash the romaine
I wash the romaine in cold water in the sink.
I love this video and how simple you make it look! Your salads are so colorful and vibrant. Where do you find the baby kale? Thanks.
Thank you so much. I buy baby lake at Whole Foods.
I finally made a chopped salad. My husband really liked it & ate seconds. ( we had just small dinner salads) He insists he doesnt eat veggies. It sure did that night!!! Hahaha. Thanks for sharing with us regularly. God bless you from grandma Katie in Oregon
???? Do you happen to have a ranch dressing recipe ???? Thank you
I don’t have it published yet. ❤️🥗❤️
I wonder if napa cabbage would be a good alternative to romaine for you?
That might work. Thank you fur the suggestion. ❤️🥗❤️
Hi Tammi, Loving your videos! Is this containers the 9 cup Ziploc container on your amazon store?
Thank you - yes the ziplock containers I use are the 9 cup o es on our Amazon store. You can find them cheaper at Target or Walmart.
@@NutmegNotebook Thank you so much!
Hi Tami, I made your creamy balsamic dressing the other day and it is delicious. Will the dressing last for 7 days?
It should last 5-7 days. You can always freeze some of it if you are unsure. You can always cut the recipe in half too. ❤️🥗❤️
@@NutmegNotebook if it is 7 days I can probably get through the whole batch. How many tablespoons do you use in your big salad? Just wondering. Thanks again!
@@dinamariea61 For a 1 pound salad about 1/2 cup of the Creamy Balsamic dressing. Mostly now we use just vinegar or salsa.
@@NutmegNotebook Thank for your reply Tami. 🙂
I don’t see a link for the salad containers ....
Use our Amazon link and click on the storage containers page. www.Amazon.com/shop/nutmegnotebook
Where do you buy the baby kale in pound size?
At Whole Foods. ❤️🥗❤️
do you find that the onion smells in the fridge? or turns in the salad?
By the way do you pre wash the vegetables?
Yes of course!
To be picky I guess when you buy pre-chopped vegetables and things like that I think the nutritional value is severely depleted as opposed to chopping it yourself but I know it’s more work
Frank do you have a resource to share that gives the science behind the pre chopped vegetables being “severely”depleted of their nutritional value? I’ve not read that anywhere. For many people the salads wouldn’t get eaten at all if they are not prepped in advance. Instead something less nutritional would be consumed so it’s most likely still a better nutritional option for most of us.
No peppers?
Not in the batch prepped base. They are too wet - add them the day you eat the salad. At least that has been my experience.
Tami, please sort out my fridge!
How much romaine is in each container.
Half to 1/3 of a head depending on how big the heads of romaine are. It also depends on how big of salads you want to eat.
Are you both eating one full container each time?
Yes we are.
Can I use the Ulu knife in a glass bowl to chop salad?
No that would not be safe. You might end up with shards of glass in your chopped salad.
Okay- thank you for letting me know!
maybe I missed it but if a salad everyday, why only 6 for you and 6 for Tom ???
Because on the day they do the grocery shopping they eat one as well and don't need to store it.
👍🏻😘
Tami, Do you eat anything else with all those greens? I do eat a humongous salad every night for dinner but I always have a potato with it and, I am not 100% plant-based, so once or twice a week I will have a grass fed burger or some organic chicken thighs. But eating a salad with only greens like you’re making would never satiate me.
I always add a variety of items to the salad after I chop it. It always includes at least one starchy item to make it filling. The salad alone would not be filling for very long. I post my chopped salad photos on my Nutmeg Notebook Instagram and Facebook accounts with descriptions of what’s in them. Check them out to get an idea of how I make salads into a meal.
I’m curious, why do you have gloves on?
Are you saying our salad we eat you don't add any other vegetables to it it's just that lettuce and carrots
I've seen her do other videos, and this is just the base. She adds other ingredients when she makes the salad each day and can change up the flavors and additions each day (fresh herbs, beans, berries). Do a search for Well Your World, they interviewed Tami and her husband a couple weeks ago and chopped salads together, it was a fun interview to watch!
This salad base is spinach, kale, red cabbage, carrots, red onion, broccoli slaw, carrots and tomatoes. After we chop it we add more things like starch, beans, fruit and even other vegetables.