This is a sponsored post about How To Keep Produce Fresh Longer for SheSpeaks/Rubbermaid. #FreshWorksFreshness
Don’t you just love Spring time with all the fresh veggies flooding the supermarkets? I am guilty as charged for buying more than I need simply because I am excited to see the fresh produce. It is so disappointing to find fresh veggies that have spoiled before I found a good use for them. Well, now we have a solution for you, have you heard of Rubbermaid FreshWorks Produce Saver containers? Trust me you will be excited to find them if you buy a lot of fresh fruit and veggies. Plus we are sharing an amazing and super easy Clean Eating Strawberry Spinach Quinoa Salad Recipe that the ingredients were stored in a Rubbermaid FreshWorks Container.
How To Keep Produce Fresh Longer
Why Use FreshWorks Produce Saver?
- Keeps Produce Fresher, Longer: This product uses FreshVentTM technology to keep produce fresher up to 80%* longer than traditional produce packaging. FreshVent regulates the flow of oxygen and carbon dioxide to create the optimal environment so produce stays nearly as fresh as the day it was picked, while the CrispTrayTM helps reduce moisture and spoilage.
- Reduces Waste: How often did you forget you bought something and find it spoiled in the veggie drawer? Now it will last longer so you will find it good enough to eat. (assuming you find it within a few weeks)
- Saves Money: As a result of throwing away fresh produce, Americans waste $24 billion worth of produce every year, which is the equivalent of $192 per household.**
- Easy to Use: No fancy method. Use it like any other reusuable container, just be sure to but the crisp tray at the bottom.
- Microwave and top shelf dishwasher safe, BPA-free.
- Available in three sizes to hold all types of produce:
- Small (2.5 Cups): Ideal for small berries.
- Medium (6.3 Cups): Perfect for strawberries.
- Large (17.3 Cups): Optimal for leafy greens.
*Based on strawberries in FreshWorks™ containers vs. store packaging. Results may vary depending upon produce and use.
If you buy produce in bulk like I do often, this is a great way to ensure that they last the time needed to consume them all. I buy lettuce, especially spinach kale mixture in the large plastic containers. Have you ever noticed that after a week or so the bottom starts to have wilted leaves?
If you place your produce in one of a Rubbermaid FreshWorks Container it will last much longer. Just look how fresh this salad mixture looks after being stored properly.
Strawberries are another fruit that starts to ripen too quickly. Do not wash them, but place inside a Rubbermaid FreshVent container and you won’t be throwing out the browned strawberries that your family did not get to quickly enough.
Speaking of spinach and strawberries… I could not resist making this amazingly easy and clean eating salad recipe for dinner. Quinoa has a lot of protein so this is truly a main course meal.
Layer your quinoa with your spinach and toss slightly. Add your berries, walnuts and feta and repeat. WARNING: it might be me, but quinoa gets everywhere when I cook with it.
Make a simple lemon and olive oil dressing and pour over the salad ingredients. Since spinach won’t wilt very quickly, I dressed my salad a few hours before dinner. I think this was a great way to allow the flavors to meld together as well.
Just look at these fresh spring ingredients enjoying the same bowl. Both the spinach and strawberries were bought in bulk about a week ago and still were ready to go for this dinner.
Be sure to check out this other yummy Quinoa Salad recipe:
Strawberry Spinach Quinoa Salad Recipe
- 1 cup quinoa
- 2 cups water
- 4 teaspoons lemon juice
- 1 teaspoon olive oil
- 2 cups baby spinach, or to taste (we used power salad mix with kale)
- 2 cups walnuts (toasted optional)
- 1 (4 ounce) container feta cheese, crumbled
- 1 cup thinly sliced strawberries, or to taste
- Place quinoa in a saucepan. Pour 2 cups water over quinoa; bring to a boil. Reduce heat; cover. Simmer until quinoa is tender, 12 to 15 minutes. Drain if needed; cool completely .
- Combine lemon juice and olive oil in a small bowl; stir until dressing is combined.
- Pour half of the quinoa into a large salad bowl. Add 1 handful of baby spinach; stir together. Add 1 handful of walnuts, feta cheese, and strawberries; stir until mixed. Repeat layering and stirring quinoa, spinach, feta cheese, and strawberries until all ingredients are mixed together. Top with dressing.
- Can be made ahead of time too
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