5 Salad Bases That Last All Week in the Refrigerator

Sheela Prakash
Sheela PrakashSenior Contributing Food Editor
Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.
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updated May 1, 2019
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(Image credit: Christine Han)

If you’ve ever bought a big bag of mesclun greens with the hope that it will last all week in your fridge, you’ve more than likely been left sorely disappointed. By day two or three it’s usually a slimy mess. You could use one of these tips to make those greens last, but your best bet is to ditch the temperamental lettuce all together since there are plenty of other salad bases that won’t let you down mid-week.

5 Salad Bases That Will Last All Week

Prep a big batch of one of these salad bases on Sunday and they’ll be there for you — fresh, crunchy, and completely not wilted — the entire week. Then all that’s left to do is finish your base with the topping and dressing of your choice and you’ll be eating tasty salads all week long.

(Image credit: Christine Han)

1. Update the Green Salad: Brussels Sprouts + Mustard Greens + Green Apple

Combine shredded Brussels sprouts, torn mustard greens, and thinly sliced green apple. Toss everything with a big squeeze of lemon juice to keep the apples from browning. Brussels sprouts and mustard greens are both hearty enough that they won’t wilt as the week goes by. Cooked chicken makes this a meal, but this combination is equally wonderful dressed with a simple vinaigrette and served as a side.

(Image credit: Christine Han)

2. Join Team Spiralizer: Zoodles

Forget lettuce completely and look to the

spiralizer

z
oodles (aka spiralized zucchini), and you’ve got a pretty base for
crispy tofu or a big sprinkle of feta. Plus, cut this way, zucchini stays nice and firm, which means there’s no fear of soggy zoodles later in the week.
(Image credit: Christine Han)

3. Think Bold, Bitter & Beautiful: Kale + Radicchio

Chiffonade kale and radicchio and you’ve got colorful ribbons of hearty greens that will hold up for you throughout the week. They love the contrasting richness of an egg in any form, as well as a strong dressing.

(Image credit: Christine Han)

4. Forget the Fuss: Broccoli Slaw

No time to chop or spiralize veggies? Grab a bag of broccoli slaw instead. Made up of veggies that stay firm and crunchy all week, like broccoli stems and florets, cabbage, and carrots, it’s an instant salad base that’s extra satisfying. Creamy dressings work well, as does a saucy BBQ chicken.

Get the Recipe: Upside-Down BBQ Chicken Bowl with Broccoli Slaw

(Image credit: Christine Han)

5. Keep It Simple and Elegant: Shaved Fennel

For a salad base that’s equally great for lunch as it is for that last-minute Wednesday night dinner party, try shaved fennel. Squeeze a little lemon juice over it so that it doesn’t brown and it will stay crunchy in your fridge all week long. Tossed in a light lemon vinaigrette, it’s crisp, refreshing, and a welcome addition to a nice dinner. It’s also sweet and tasty under flaked salmon for lunch; add in a handful or two of carrot ribbons if you want a little color in the mix.

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Healthy Living
Ingredient
Lunch
Salad
Tips & Techniques
Vegetables