Originally published in 2012 as a summer salad option, we’ve found having DIY salad bar ingredients in our fridge is great for quick, healthy dinners and lunches all year long, making it a perfect addition to our August M Challenge Focus on Meal Planning. I hope you are inspired by this idea to eat healthy any time of the year!
Healthy eating should always be a priority, but making it a priority has gotten to be more challenging because we seem to always be eating on the go, no matter what the season. Enter an easy DIY salad bar that you can quickly prepare on your grocery day to enjoy all week long! This DIY salad bar can be kept on hand in your fridge so that it’s always easy to put together healthy salads for lunches, picnics, and quick dinners.
All of the supplies can be found at basic stores- you will need a fridge/freezer storage basket, three plastic 5 cup lidded containers, and 1 larger 12.5 cups container. Chop up your favorite salad ingredients and organize them in your containers like shown. The largest container does not sit firmly flat, but it still wedges in there nicely so that you can place all of these neatly in this wire organizer.
I love having such fresh ingredients on hand to choose form and creating a salad bar couldn’t be easier with the fantastic selection we have of fresh fruits and vegetables. I’m showcasing just a few of the basics we love in our salads. You could definitely fill your produce drawer up with a few other great salad add-ins!
Ingredient Ideas for a Great Salad Bar
Onions (none for me please!)
One ingredient I always have on hand in the summer for quick summer salads and wraps is roasted chicken. I don’t keep a lot of fresh chicken around and prefer to buy the frozen chicken breasts instead. There is money to be saved in buying and preparing whole chickens, but my family only likes white meat so for convenience sake (and to get them to eat it), we stick to the chicken breasts.
I buy the 3 pound bag of chicken cook and slice all of the chicken for the week. The chicken is then ready to go to be made into wrap sandwiches, fast paninis, a protein addition to my salads for lunch, and it helps me save a step for our dinners for the week. Here is how I batch-cook our chicken:
Roasted Chicken Breasts for Bulk Cooking
Preheat the oven for 375 degrees. Spread the frozen chicken breasts out over one or two cookie sheets. Drizzle a little olive oil over the chicken breasts and then sprinkle with kosher salt and fresh black pepper. Bake for 45-50 minutes or until the chicken is cooked through. Allow the chicken to rest ten to fifteen minutes (to allow the juices to redistribute within the meat). Dice, slice, or shred for your recipes for the week.
Here is my beautiful salad bar on full display! Isn’t she pretty? It makes me really happy to have all of our fruit and vegetables chopped and ready to go for our week, making it easier to eat healthy.
Since we are a family on the go, I wanted to show you a fun way to enjoy your salads while you are out and about:
I picked up a collapsible basket and packed it with our outdoor blanket, salads (and fun bowls with forks included), fresh cut fruit, and homemade iced tea for an afternoon picnic to encourage healthy eating wherever we might be!