Huzzah and Question

[hkellick]

Huzzah! The work at BWI is finished! It's opening today!
Huzzah!
Good timing. Gotta book July 4th Tickets soon.

OK, my question..
I need help from people who do much cooking and/or freezing.
I'm trying to figure out a way to make salads easier.
One of the ideas I just had, and I want to test this through people with more experience is... buy a whole bunch of vegetables, cut them up, portion them and stick them in a bunch of freezer bags.
Then freeze them.
I'm thinking: carrot, celery, onion, peppers, mushrooms, sprouts, broccolli, cauliflower, radishes.. if I can find some, some green peas.
And some already cooked chicken (Yay Foreman Grill! :D)
Does anyone see any issues with this plan? Will I have any problem freezing any of these?

Thanks in advance!

EDIT: OK, upon further thinking the carrots, celery, onion, sprouts, broccoli, cauliflower and radishes should be Ok cut up for a week.
The mushrooms and green peppers could get slimy, though.
I may need to consider taking them out and just sticking with vegetables that would be OK pre-cut for a week in my fridge.

Comments

[blackfelicula.livejournal.com]

I realize that I'm somewhat picky in my cooking, but my opinion is that it would take a stalwart soul to enjoy thawed-out frozen salad. Though many veggies survive the process of freezing, flavor and texture are never the same after. It would likely resemble wilty salad. The quickest way to do salad on the go are those salad-in-a-bag thingies. My recommendation would echo those who say cut up some harder veggies and pre-cooked meat and store them in tupperware. Then you can add rough-torn greens, canned beans, and other toppings the day you use them.

If you're interested in heartier fare-on-the-go, you could make a giant weekend batch of rice-with-taco-seasoning and beans, or other hearty filler, and keep the supplies for assembling tacos/ burritos / enchiladas on hand. Nummy stuff that is filling and can last for days if necessary.