Very few salads can be made well ahead of time, especially if the dressing is already on the greens. Kale, on the other hand, is so hearty and thick that I actually enjoy this salad more on day 2 or after. This gives the acid in the dressing a chance to soften the thick kale and make it easier to eat.
Combine all of the ingredients together and enjoy for several days! This is by far, one of the simplest lunchbox salads I’ve ever prepped. Just scoop into your to-go container and go! No separate little containers of dressing to pack or wash later.
The only ingredient I might hold back on if I’ve made enough to enjoy for more than 3 days is the Feta cheese crumbles. The begin to break down with the dressing after a few days as well. To have fresh feta, sprinkle on each salad after it’s plated or divide the whole batch into two: one gets Feta now, the other gets Feta later.
- 3/4 to 1 bag of kale
- 1 bag frozen soybeans (shelled edamame) – rinse them under cold water to thaw if you’ll be serving immediately
- 1 cup chopped walnuts
- 1 container feta crumbles (14-16 ounces)
- 1/2 red onion diced small
- 12-14 ounce jar of raspberry vinaigrette or red wine vinaigrette
Mix kale with dressing the night before serving and other ingredients day of and mix in. Or, mix all ingredients together and store in individual servings for up to 5 days – seriously…it will last that long!
Makes 8-10 large individual servings.
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