Pack a salad that stays crisp
A few changes in the order of packing make a useful difference by lunchtime.
Dry everything well
Water on washed leaves dilutes dressing and speeds wilting. Use a clean towel or salad spinner, then let any remaining moisture drain. Make sure cooked additions have cooled safely before combining them with chilled ingredients.
Separate wet from delicate
Put dressing in its own small leak-resistant container. Keep juicy tomatoes away from delicate leaves when possible. Sturdy vegetables such as cucumber or cabbage can be packed together, while seeds and other crunchy toppings travel well separately.
Match the container to lunch
A wide container is easier to eat from than a narrow jar. A jar can still be useful for transport, but bring a bowl if you need to mix the layers properly. Do not assume a decorative jar is heat-safe or leakproof.
Keep it chilled
Refrigerate promptly and use a cold pack during travel. Follow the strictest storage instructions among the ingredients used. Pack only the amount you expect to eat rather than repeatedly warming and chilling the same portion.
