Meal Prep Lunch Baby Kale Caesar Salad
Baby kale makes Caesar salad work for meal prep because it holds up better than romaine when dressed ahead of time. The smaller leaves don’t get soggy as quickly, and they’re more tender to eat.
This version keeps the dressing separate until you’re ready to eat, so you get crisp greens and crunchy croutons all week long.
Why Baby Kale Works Better Than Romaine for Meal Prep
Baby kale’s sturdy leaves can handle being stored with other salad components without wilting immediately. Unlike romaine, which gets limp and watery when it sits with moisture, baby kale actually softens to the ideal texture after a few hours with dressing.
The smaller leaf size also means you don’t need to chop anything, and each bite gets the right ratio of greens to toppings. Look for baby kale that’s bright green without any yellowing edges.
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Keep Components Separate for Best Results
Store the dressing in small containers or mason jar lids to keep it separate from the greens until you’re ready to eat. This prevents soggy salads and keeps the parmesan from clumping.
Pack croutons separately too, or they’ll lose their crunch. You can make them ahead and store them in an airtight container for up to a week. Add them right before eating for the best texture contrast.
Meal Prep Lunch Baby Kale Caesar Salad
Ingredients
Dressing
Toppings
Croutons
Equipment Needed
- Large mixing bowl
- Small mixing bowl
- Whisk
- Baking sheet
- 4 meal prep containers
- 4 small containers for dressing
Instructions
- Prepare croutons: Preheat oven to 400°F. Toss cubed sourdough with olive oil, garlic powder, and salt in a large bowl until evenly coated. Spread on a baking sheet in a single layer.
- Bake croutons: Bake croutons for 10-12 minutes, tossing halfway through, until golden brown and crispy on all sides. They should sound hollow when tapped and feel firm to the touch. Let cool completely.
- Make dressing: Whisk together mayonnaise, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, salt, and pepper in a small bowl until smooth. Whisk in 1/4 cup of the Parmesan cheese.
- Assemble salad bases: Divide baby kale evenly among 4 meal prep containers. Sprinkle remaining Parmesan cheese over each portion. Store cooled croutons in a separate airtight container.
- Pack for storage: Divide dressing among 4 small containers or mason jar lids. Store salad containers, croutons, and dressing separately in the refrigerator for up to 5 days. Add dressing and croutons just before eating.
Nutrition Facts
Per Serving (1 serving)
