Storing Salad Fixins

[Anonymous]

I no longer have access to a salad bar for lunch which has everything already pre-cut (I know cheaper to make at home). Anyway, I would like to still make a salad that has all the fixins but I'm tired of cutting and chopping everything in the monring. Do most ppl cut everything up and store in containers in fridge? Do most items keep well (fresh, crispy) enough once they are cut? Trying to save some time in mornings. TIA!!

[Anonymous]

I pre chop everything except wet vegetables (tomatoes if not cherry and avocados) for a couple of days. Store in mason jar (1 jar per day). I add the wet vegetables in the morning as well as chickpeas etc. this is a great little container for dressing too.
http://www.cuppow.com/collections/bnto-jar-lunchbox-adaptors

[Anonymous]

We have toddlers and both work, so we often make 2-3 days of salad fixings for dinner at a time. For veggies that tend to dry out, put in a container and immerse in water. In the morning when you take the container out to make your salad, drain and replace the water before putting the container back in the fridge (only takes a couple of seconds). This works for bell peppers, cucumbers, carrots, celery, brocolli, cauliflower and probably more. Don't do this for mushrooms or tomatoes. For lettuce, put a wrung damp sheet of paper towel over and under the lettuce in a container or ziploc bag. It will last about twice as long. When you go to get it, you'll see reddish stains on the paper towel. That is the rust spotting that would normally be on your cut lettuce after a day or so. But the spotting will occur on the damp towel before the lettuce, so you'll get an extra day or so from cut lettuce than you would without it. So, I can make us salads in about a minute from the prepped veggies. If they are running out then after dinner or after the kids go to bed, I can prep more.

[Anonymous]

I make 5 days worth of salads on sunday night and leave them in containers in the fridge. I make a spicy asian pesto dressing which i put at the bottom of the container. I tend towards crunchy vegetables - sweet potato, beet, cabbage, cucumber etc, rather than the softer, wetter, leafier things that wouldn't do well.