When I used to work outside the home full-time I had a cup for salad that I would take for lunch and it had a separate holder for the salad dressing. I only had the one cup so I had to make the salad each day. I would have purchased more but those little things were expensive!
I have always liked the salad in a cup idea but I really like the salad in a jar idea that I found on Pinterest becaue you put the salad dressing right into the jar. All you need is a basic mason jar along with your salad ingredients. I already have plenty of mason jars from canning so I did not need to purchase any.
The key to keeping the lettuce crunchy is to keep it as far away from the salad dressing as possible. As the tutorial suggested, I put the salad dressing in first, layered the vegegables on top of the sald dressing and then the final items that I placed in the jar wwere the lettuce and spinach. I put a layer of cucumbers on top of the salad dressing and then a layer of broccoli on top of that. Even though the cucumbers were right on top of the salad dressing they were still good and the layer of broccoli was still crunchy.
I thought that I may have put too many items in the jar but they settled while they sat in the refrigerator. When I was ready to eat the salad I just took the jar out of the refrigerator and shook it real well to coat the salad with the dressing. The greens were nice and crunchy and everything was coated with the salad dressing. I made up six jars of salad and I just grab one out whenever I want one. I used the one pint size and, for me at least, it’s just the right size. It’s working out great!