Little House in the Northwoods

Our little home on the interwebs chronicling our
journey to a simpler life.

Southwest Salad Meal Prep

Serves: 12

Ingredients:

• 36 Ounces Organic Romaine Hearts, 3 Pack Chopped
• 9 Ounces Fresh Cilantro (3 bunches) 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 Colby Jack Cheese
• 11 Ounce Family Size Organic Blue Corn Chips
• 3 Cups Roasted Pepitas
• 3 Cups Roasted Shelled Sunflower Seeds
• 45 Ounces Organic Black Beans (3 cans)




Directions:

1. Slice and chop all ingredients as noted.
2. Bag corn chips into snack bags. Evenly split into 12 snack bags, and place a bag on each completed salad before closing.
3. Prepare a recipe of Southwest Ground Chicken and Southwest Salad Dressing, or substitute your favorite alternative recipes.
4. Assemble 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 7 days so far.

~Tasneern Harneed