Meal Prep Caesar Salads

Caesar Dressing:

Whisk 1 cup mayo, ½ cup grated parmesan, juice of 1 lemon, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 2 minced cloves garlic, ½ tsp anchovy paste (optional), and salt & pepper to taste together until smooth. If you want a thinner, shakeable dressing, thin it with a splash of water or milk.

Salad Layering (for 5 servings):

Grab 5 containers or jars and layer in this order:

1. Dressing – start at the bottom.
2. Cherry tomatoes
3. Bacon bits
4. Chopped romaine – chop it small for easier eating.
5. Purple onions
6. Croutons – right on top so they stay crunchy.

Cap the containers, stash them in the fridge, and you’ll have Caesar salads ready to go for the week.