to make 3 days worth of lunches on a sunday

[casusally]

Ive started received recently making my lunches for three days on a Sunday. Friend says this sounds dangerous. They are basically a salad with chickpeas, tomatoes, cuecumber, red onion, chopped herbs, vingear, olive oil, salt and then chop up an avocado at work to go with.

By Wednesday the salad is a big past its best, but still perfectly edable, and probably better than shop bought salads that were made god knows when.

Surely as long as it still smells and tastes good its fine to eat? It is refrigerated the whole time

[balancingfigure]

Not unreasonable (as long as you don't mind Wednesdays slightly soggy lunch!). DH does this too

[Feellikescrooge]

I've done this for years, very similar recipe, and I'm still here!

[DoJo]

Friend says this sounds dangerous.

Dangerous in what way?

[boodles]

On a personal level I wouldn't want to eat a three day old salad. However, if you do then go for it YANBU

[Ijustdontknowwhattodowithmysel]

Please can I have the recipe! Sounds lovely. Your friend sounds like an arsehole.

[LadyLuck10]

The salad sounds like a 5 min job. Why can't you just do it on the day so it's fresh? I wouldn't even eat a 2 day old salad but if you are ok with it why do you care if your friend thinks differently.

[UsedToBeAPaxmanFan]

I do this. It does take more than a few minutes to chop up the cucumber etc which is why I tend to make it in advance. Also, I use a mix of beans (tin of kidney beans, tin of chick peas, tin of black eyed beans etc) so it makes at least 4 portions worth. Dh and I tend to eat it over 2 or 3 days for lunches. It would be too much faff to make it each night.

We've not died yet.

[Royalsighness]

Don't have enough Tupperware to do this, Where the hell does it all go!!??

[storynanny2]

Google "layered salad", lovely ideas, make 5 at a time and keep in fridge.

[casusally]

Just add good cider vinegar, kayane and tumeric for my recipe.

Not sure why it takes so long each night, usually 15 mins when I'm exhausted and want to sleep. Doing it in bulk takes hardly any extra effort.

[trinitybleu]

if you did the dressing separate, it might keep the lettuce better?

[StoryOfMyLife]

Husbands a chef (obviously has done all his food hygiene stuff) and he says no problem to this.

It sounds delicious, I'm going to do that tonight for some lunches this week, thanks.

[misspantomime]

No office but your friend sounds like a moron. There is too much hysteria over this kind of thing in this country, it's why we end up wasting so much food. YANBU!!

[MrsMook]

It would be pretty obvious when it's past its best.

In my casual supply teaching days, I kept a drawer in the freezer stocked with sandwiches. When the phone rang at 8.30am, I could grab one and leave the house. Smoked salmon and cream cheese, cheese and pickle (although the pickle went soft), ham and pesto and mozzarella worked well. It was much less wasteful that making daily.

[JackieTheFart]

Are you putting in a hand grenade or something?

Dangerous my arse. Tell him to stop being so silly.

[waitingowaiting]

Not too keen on lettuce a few days old but the rest sounds absolutely fine.

I might draw the line at a 3 day old prawn mayo sarnie but apart from that...

[Discopanda]

No, it's perfectly fine. Google how to stack your salad, dressing should always go at the bottom and lettuce/more delicate veg at the top so you can just stir it up when you're ready to eat it and it doesn't go soggy. You can also get little tupperware containers (or keep the little mango chutney pots from takeaways) to put the olive oil and vinegar in and dress it right before eating.

[GotToBeInItToWinIt]

Sounds pretty vile to me but not all dangerous. I am very fussy about soggy lunches though!