The beauty of salad recipes for meal prep lies in their versatility, allowing you to adapt based on what you have on hand or what’s in season. I always start with a solid base, like crisp Romaine or tender spinach, reminiscent of the garden-fresh greens Mama Lou would send us to pick. Add in some protein, such as grilled chicken, chickpeas, or hard-boiled eggs, which bring back memories of Ouma’s meticulously packed school lunches. A mix of vibrant veggies like cherry tomatoes, bell peppers, and cucumbers adds color and crunch. Finally, don’t forget the grains—quinoa or farro, which have found their way into our kitchens as a nod to more modern health trends. A handful of nuts or seeds and a sprinkle of cheese complete the masterpiece, just as Mama Lou would finish her dishes with a final touch of love.