Here’s one of my best “shopping” tips:
Often when a recipe is calling for a small amount of a fresh ingredient, like a 1/4 cup of diced onions or celery, some sliced mushrooms, a couple of tablespoons of chickpeas, etc., and that’s all you’re going to need of that ingredient for the week…you can save some trouble, money, and wasted food, by buying just the exact amount you need from the salad bar!
A favorite “Salad Bar” Recipe…
(If your favorite store doesn’t have a salad bar, your local hospital cafeteria probably will. Don’t cringe, it’s likely to be cleaner and more sanitary than that salad bar at your favorite restaurant, lol.)
The higher “cost per pound” is mitigated by the small amounts you’re actually buying for your recipes and the fact that you’re not paying for any waste or trim.
Plus, someone else has prepped it for you!
Chef’s Tip: most salad bars stay stocked with the same ingredients all the time. Sneak a quick picture of yours, with your phone or tablet, and save it as a reference when planning your shopping.