Have fun with this and get creative. Go to the store and buy some of your favorite veggies and stop chopping.

You can use any containers you like (even paper cups if that’s all you have), but some kind of airtight container is best. Also consider your fridge space. We like to find containers that all fit on a baking tray so we can slide out the tray each day and start assembling our salad.

Below are some images for inspiration. Here are a few other suggestions to help round out a nutritious salad bar, but there are no rules and no limits to what your salad bar is made up of:

Tempeh, tofu, green onions, red onion, beets, zucchini, corn, black beans, lentils, grains, steamed vegetables, roasted vegetables, herbs, spices, coconut bacon, and the list goes on!

In your next assignment, we will explore some warm and/or cooked ingredients to add to your salad bar, along with a lesson on salad greens. For now, buy your favorite greens as your base or a combination of 2 or 3. If you’re not sure what to buy, consider a mix of kale, romaine, spinach, and/or arugula. Be sure to wash and spin dry and then store in airtight container.