Make Ahead Salads: One day of cooking, One week of salads!

January 16, 2015 By Emma Chow 

No one wants to be slaving over the hot stove in Summer time. Not only does this make you hot and sweaty, but it adds more heat to the internal temperature of your home and is hard to get rid of.

My method for dealing with lunches and dinners in the hottest period of the year is to cook everything on the coolest day before a hot period. I cook meat, fish, eggs, and base ingredients such as pasta, noodles, rice and potatoes. During the week I will then combine these ingredients with fresh uncooked and cooked vegetables to make salads, noodle dishes etc. As ever, planning is important. Draw up a rough plan of the week, and the combination of things you plan to use from your prepared ingredients.

1. Plan your Make Ahead Salad MenuPlanning your meals ahead means you’ll be able to easily prepare everything you need on your one cooking day, and it also eliminates wastage and excessive spending on unnecessary ingredients. But it doesn’t have to be a hard and fast menu; these ingredients are easy to mix and match and flavours are changed depending on the dressing, sauces, herbs and spices that you choose to add. I also like to do this because on hot days, my brain is melting and I have a lot of trouble thinking recipes through. So if I’ve already helped myself by planning ahead, half the job is done!

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