Five easy steps to turning the most unportable of meals into a thrilling desk-side lunch.
YOU BRING YOUR OWN LUNCH to work? Excellent— tradespeople have been employing lunch boxes for generations, and the virtues of this practice translate to any profession: It’s economical, saves time, and allows you to control what you eat. But in these modern times in which salad has become a meal, the salad also remains the most unportable meal. It grows soggy and unappealing with each minute after being placed in the Tupperware.
But there is a way. It’s simple mechanics. If you want to put together a good green lunch that travels well and stays crunchy, take everything you’ve ever learned about making a salad and turn it upside down: The lettuce doesn’t go on the bottom, but on top, and the dressing isn’t the last thing you add, it’s the first.
There’s a sequence to keeping your ingredients freshly intact:
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