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[quote=Anonymous]I make salad in advance a couple times each week and yes, it takes time but I eat a salad with every lunch and every dinner, so advance prep is usually necessary due to work/life commitments.

The base is usually romaine, carrots, celery, and cabbage.  I wash all, lay it out on a kitchen towel, and chop with a ceramic knife to help limit browning.  Put in a bowl as chopping, then mix up to blend when finished chopping all.  Put a paper towel on top of the combined salad and turn the bowl over so excess moisture drains onto the paper towel.  Change out the paper towel each time I get a serving out.

While chopping, I'll also cut some carrots into sticks for nibbling while fixing meals.

This week I have red, yellow, and orange peppers from a Costco multipack.  I chopped and sliced (also for nibbling) one of each color and put those in a separate bowl to store, again with a paper towel.  These seem to have a lot of moisture so I decided to keep separate from my base mix.

When I actually make the salad to eat, I'll put some of the base mixture and some peppers, then I add some other vegetables to the serving, such as bagged broccoli slaw or bag salad kale mix or just regular kale.

For toppings, I make my own mixture of sunflower seeds, pepitas, roasted edamame, peanuts, sliced almonds, etc. and store in a sealed container in the fridge with the produce.  I usually overserve myself on this.

TLDR:  use a ceramic knife for chopping and store cut salad with a paper towel on top and turn the bowl upside down to absorb excess moisture.

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