A great way to get ready for a road trip, or even a day at the office, is to combine your salad ingredients the night before, in a tupperware, or even the container your salad greens come in, and leave the dressing off until you’re ready to eat! This way the salad doesn’t become soggy and unappealing. Give it a try!
salad greens (spinach, herb mix, kale, romaine)
1/2 cup cooked quinoa
peppers (sliced)
1 handful walnuts
1 handful cranberries (unsweetened) or raisins
NOTE: I used a thicker, tahini based dressing with this salad and it was delightful!
