The key to this salad is to make the base of any vegetables that will hold up for a few days after being chopped.
1 c. finely chopped broccoli
1 c. finely chopped cauliflower
½ c. slivered brussels sprouts
½ c. chopped sweet peppers
½ c. grated carrot
Mix and put in an airtight container in the refrigerator. When ready to eat, take out a half cup of the chopped salad and add onion, cucumber, nuts, dried fruits, seeds, cheese or any other ingredient that you have in the fridge. You can add cooked chicken, rice or even leftover pasta. Different ingredients can make it a totally new salad every day.
Dress with your favorite vinaigrette or creamy dressing. Or, simply brighten with a splash of lemon, lime or orange juice.