I enjoy reading all the Wednesday tips on Shannon's blog and today I thought I'd add my own. It's my very first WFMW!
My tip is about salad. I love salad, but only if I have a large variety of ingredients and they are all fresh and crunchy. Hubs will tolerate salad, but will eat very, very few ingredients. I hate left over salad that is already all mixed up. Some ingredients go bad faster than others, then you have to toss the whole thing. I used to not prepare salads at all. It just seemed like they went bad too fast, for just the two of us.
Then I changed how I make salads and the new system works really well. First, I make a big bowl of lettuce. I prefer a mix of romaine and spinach, but will sometimes add other baby greens. I can just pick and choose what looks good and is on sale and mix it up at home. In the TW bowl I keep it in, it actually stays fresh for a very long time, much longer than if it were stored in the bag or with other ingredients.
Then I pre-chop all the other ingredients and put them in individual containers, even the little ziplock/glad containers work well for this. I like to have a large variety: olives, bell pepper, carrots, broccoli, onions, mushrooms, tomatoes, etc. There are only 4 containers shown above, but sometimes there are more.
When we make dinner, there is no extra time spent making salad - it's all already in the fridge. I just get out all the bowls and we each get to make the salad we want, and if one ingredient is looking a little suspicious, you can toss it without tossing all of it. Recently we went to some friends' house for dinner; they asked us to bring the salad. My containers were still pretty full so I just put them all in a bag and headed over. They were so impressed that we all got the salad we wanted, with really gourmet ingredients. When we were done, I packed up my containers, put them back in my fridge, and they still lasted a long time more.
Works for me!