Time saved – 20 minutes
I hate to admit that I often let my salad greens wither in the fridge because I don’t want to go through the trouble of prepping other vegetables to go with them. But I recently got into the habit of raiding the salad bar at the local grocery store. I skip over the lettuce and just pile up the toppings–hard-boiled eggs, sliced mushrooms, cucumber and red pepper. I can buy just what I need for the next couple of days and skip all the cooking, slicing and chopping.