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Avoid Soggy Salads

Martha Stewart Living, August 2010

Repeat after us: No more soggy salads for lunch. Here's how to pack healthful ingredients so they stay fresh, crisp, and cool. Arrange the heaviest items (we used chickpeas, sugar snap peas, cucumbers, carrots, and tomatoes) into a storage container first; then tuck in a small container of dressing and add lettuce on top. Place the whole thing in an insulated lunch sack with a cold pack. When hunger strikes, pour on the dressing, shake gently, and enjoy.

Tellfresh Screw-Top Food Storage, 1 liter, $4, containerstore.com.

Comments (2)

  • 18 Aug, 2011

    I prefer a large rectangular container. It's easier to see what you're eating and you can move your 'preferred' items where you like on each bite.

  • 18 Aug, 2011

    This idea works wonderfully...I make sure to add any additional herbs to the salad dressing. When you are ready to eat the salad just pops!