Chef Salad Meal Prep

Serves: 12

Ingredients:

• 36 Ounces Organic Romaine Hearts, 3 Pack Chopped
• 3 Large Colored Peppers Diced
• 6 Cups Salad Cucumbers Sliced
• 24 Ounce Cherub Cherry Tomatoes Whole
• 3⁄4 Cup Real Bacon Bits
• 12 Each Hard Boiled Eggs Sliced
• 12 Oz. Shredded Cheese, any variety
• 3 Cups Roasted Pepitas
• 3 Cups Roasted Shelled Sunflower Seeds
• 2 Pounds Sliced Deli Meat
• 1 Bag/Box Crackers, Croutons or other crunchy topping. Put a servings into snack bags.




Directions:

1. Slice and chop all ingredients as noted.
2. Leave your deli meat stacked and cut the stack into cubes. You could also roll each piece and slice into half inch slices. Mix and match deli meat flavors.
3. Bag your crunchy topping into 12 into snack bags, and place a bag on each completed salad before closing.
4. Assemble 12 salads. We use these containers for a large salad. Lay a bag of corn chips on each salad and close up salad.
5. Refridgerate. We have refrigerated up to 5 days so far. 7 days was a bit too many.

~Tasneern Harneed