A hearty salad makes the perfect Spring lunch, don’t you think? But can you bulk-prep a salad for work lunches, without it going soggy?
Sure you can! Just take the dressing on the side, and use vegetables with a lower water content. For example, cherry tomatoes are less likely to go soggy, compared with regular tomatoes.
Try our Tuna Nicoise Salad – works every time!
400g baby Carisma potatoes, halved
400g green beans, trimmed
400g tinned tuna in Springwater, drained & flaked
400g cherry tomatoes, halved
1 Spanish Onion, finely sliced
2 baby Cos lettuces (can buy in Coles, in a bag), shredded
4 hard-boiled eggs, peeled & quartered
2 tsp olive oil
2 tsp red wine vinegar
1 tsp Dijon mustard
- To make the dressing, whisk oil, vinegar and mustard in a jug. Season with salt and pepper. Alternatively, use Praise 100% fat free French Dressing or balsamic vinegar.
- Cook potatoes in a large pot of boiling water for 10 minutes or until just tender. Transfer to a large bowl. Add beans to pot. Boil for 2 to 3 minutes or until bright green and just tender, then drain and refresh under cold water. Add beans to potato.
- Add tuna, tomatoes, lettuce, onion, eggs and olives (optional) to potato and bean mixture. Add 2 tsp dressing to your single serve (leftover salad will keep for another 3 days). Toss gently to combine and season with salt and pepper to serve.