How to pack a salad


You know what the problem is. You make a fresh salad the evening before and put it in the fridge. Alas, when you open it the next day at work for lunch… those crispy leafy greens have turned all tired and wilted.

That unappealing sight is what makes many of us turn to the less healthy pies or more expensive readymade salads.

It needs not be like that. I discovered how to make a salad at home so that it stays fresh and crispy for next-day consumption. And now I will share my know-how with you!

Start with a deep container. A plastic box will do, but a glass jar with a wide opening is better, because it’s such a mission to wash the oily residue from plastic.

Pour olive oil and balsamic vinegar into the container. The exact quantity depends on your taste; I like lots of olive oil and just a little bit of vinegar. You may use any other dressing, but trust me: olive oil and balsamic vinegar are simply the best and the healthiest.

Then add your heavier salad ingredients, for example: spring onion, bell pepper, tomato, cucumber, black or green olives, feta cheese, seeds, walnuts or pecan nuts, dried cranberries… and top it all with your favourite leafy greens such as rocket, baby spinach, lettuce, watercress, and so on. Use prewashed greens, or gently dry them before putting them into the container.

To make your salad more substantial, add grilled or roasted chicken to the “heavy” layer. A carrot is also a great addition; after grating it, sprinkle with some lemon juice to prevent browning. All in all, you can put anything you like into your salad, as long as you respect the dressing fist, leafy greens last rule. By the way, better avoid adding a hard-boiled egg to the salad you intend to eat at work, because hard-boiled eggs can give off an unpleasant odour.

And there you are! All you have to do the next day is open your container, put a plate on top of it, turn everything over in one skilfully executed motion – and you’ve got a healthy and inexpensive lunch!