That’s a bit of a pivot from the Fanta cake, but I like the balance! If you’re looking to prep 5 cups of salad, you’re likely looking at a large meal-sized portion for one or a side dish for a small group (about 3–4 people).

Here are three ways to build those 5 cups, depending on what “vibe” you’re going for:

1. The “Big Salad” (Meal Prep Style)

This is for when the salad is the meal.

• 3 cups Chopped Romaine or Kale (the “bulk”)
• 1 cup Protein (Chickpeas, grilled chicken, or hard-boiled eggs)
• 1 cup Crunchy Veggies (Cucumber, bell peppers, and shredded carrots)
• Dressing: A classic balsamic vinaigrette.

2. The Mediterranean Crunch (Volume Style)

This version is heavy on water-rich veggies, meaning you get a lot of food for very little “weight.”

• 2 cups Diced Cucumber
• 2 cups Halved Cherry Tomatoes
• 1 cup Feta cheese, Kalamata olives, and red onion.
• Dressing: Lemon juice, olive oil, and dried oregano.

3. The Sweet & Nutty (The Crowd Pleaser)

Perfect if you want something that feels a bit more gourmet.

• 3 cups Baby Spinach or Arugula
• 1 cup Fruit (Sliced strawberries or dried cranberries)
• 1 cup Toppings (Toasted walnuts and goat cheese)
• Dressing: Poppyseed or honey mustard dressing.

🥗 Quick “Cup” Conversions

If you are measuring for a recipe, keep in mind:

• Leafy greens: 5 cups is roughly 150g–200g (they are mostly air!).
• Dense veggies: 5 cups of chopped carrots or cucumbers will be much heavier, closer to 750g–1kg.

Would you like me to whip up a quick homemade dressing recipe to go with one of these?