I love to cook and I prefer to eat homemade food most of the time, but I do not want to cook every day. For me, this means that when I do cook, it has to lead to multiple meals. This can be challenging when it comes to salads because a lot of salads just don’t hold up very well for leftovers. This month’s recipe is a solution to that problem! Club Salad combines a chopped vegetable salad and a pasta salad into a hearty meal that you can eat over a couple of days.

Here are some tips to follow if you want to eat this salad over two to three days.

• Choose a sturdy salad green that does not wilt easily. My favorite is kale.
• Wait to dress the salad one portion at a time as you eat it. This will save the salad from getting soggy in the refrigerator.
• Choose chopped veggies that are not super watery. I would choose things like carrots, broccoli, and cauliflower. I would avoid vegetables like cucumbers and tomatoes.
• Make an amount you can eat within 2-3 days. This recipe is very easy to adjust up and down depending on your needs.

Whether you are planning for leftovers for yourself or need to make a salad ahead for a get-together, Club Salad is a great one. Check out the recipe on Spend Smart. Eat Smart. today.