Choose salads that last
Sturdy salads survive the fridge; delicate ones wilt. Grain and pasta salads, chopped vegetable salads, and bean salads all improve after a day in their dressing. Start with our Mediterranean pasta salad, farro vegetable salad, and chickpea feta salad.
Layer jars from the bottom up
For salads in a jar, dressing goes on the bottom, then hard vegetables, then grains or protein, then soft ingredients, with leaves packed on top away from the dressing. When you are ready to eat, shake and tip into a bowl — nothing goes soggy.
Keep components separate
Store dressing, crunchy toppings, and delicate items like avocado or nuts separately, and combine at serving time. This keeps croutons crunchy and greens crisp all week.
Batch the building blocks
Cook a big batch of grains, roast a tray of vegetables, and boil some eggs at the start of the week, as in our brown rice power bowl. With the pieces ready, assembling a fresh salad takes two minutes. For storage tips, see how to keep salad fresh.