You want salad for lunch but you don’t have time to chop it all up in the morning. You have been running through the drive through for lunch and spending more money than you like for food that’s not as healthy as you like. You grab a granola bar and think that will sustain you through lunch but then you crash in the afternoon with your productivity. I have a solution for you: The Salad Cutting Bowl.
The Salad Cutting Bowl
Save time by making a salad that allows you to toss ingredients together in the morning and chop it later when you are ready for lunch. How, you might wonder? This is one of my favorite new ways to eat more salads at lunch (and saving money and eating healthier too by making them myself!), and it’s using a brand new tool called the Salad Cutting Bowl. I love tossing in dark romaine or spinach, adding other vegetables like cucumbers and tomatoes and carrots, and then chicken breast I have pre-grilled for the week (no need to cut into strips, you cut later!). I simply use the bowl to cut through my ingredients in about 30 seconds when I am ready for lunch and finish with the dressings and toppings I have packed too. Healthy eating has never been easier!
7 Salads You Will Love
Asian Kale Salad
Classic Greek Salad
Fresh Fruit Salad
Spinach, Feta & Cranberry Salad
Spinach, Cranberry & Feta Salad
- 3 cups spinach
- 3 oz cooked chicken breast
- 1 apple, cored, cut in half
- 1/4 cup dried cranberries
- 1/4 cup feta cheese
- 1/4 cup glazed walnuts
- To prepare: Add the spinach, chicken, and apple to the colander of the Salad Cutting Bowl. Add toppings to the divided sections in the top of the cutting platform. Place the cutting platform on top of the colander and twist until the notches are aligned. Add large bowl underneath the colander and lid to the top of the bowl (including fork and spoon and dressing).
- When ready to eat: Remove dressing container, fork and spoon, and pour out topping ingredients into gray lid. Flip the bowl over and use the Coated Chef’s Knife to cut along the slots. Gently lift the colander and turn it one quarter turn; slice again. Continue turning and slicing until produce reaches the desired size. Slide out the colander to pour the salad into the bowl. Add dressing and toppings.
Harvest Cobb Salad with Homemade Poppyseed Dressing
To learn more about the Salad Cutting Bowl or to purchase, go to www.pamperedchef.com/pws/jenhaugen.
Jen Haugen, RDN, LD, is a mom, author and registered dietitian nutritionist. She owns her own business as a Pampered Chef consultant where she loves teaching how to make cooking fast and easy and healthy. She offers private in-home cooking experiences for hosts and their friends to gather in the kitchen and learn kitchen tips and recipes and use tools to make cooking fun. Like her Facebook Page, Jen Haugen RD, where she has a weekly cooking show. Follow her on Instagram at Jen Haugen RD. And subscribe to her blog at jenhaugen.com.