When I give you my advice on packing a salad, I’m not suggesting to you that you need to lose a few, or suggesting we all eschew heartier food. I think knowing how to make a good salad and packing it so it’s still fresh-tasting at work or on a day trip actually allows you to eat more indulgently when you’re traveling. If I have a lighter, healthy salad for lunch, I’m more apt to try something indulgent at dinner (or, the opposite). The problem with salads is that they get soggy pretty quickly. Here’s my method for keeping them fresh. It may seem a little over-the-top, but a soggy salad is a bad salad.
Don’t hate me, but I have a 10 minute door-to-desk commute. Another perk of city living. So if I’m just bringing a salad to work, I simply throw the Tupperware in my work bag. If I am traveling more than an hour, I put the Tupperware in the freezer for about 30 minutes before adding the salad. I read about this extra step in the New York Times last year and I always do what they tell me too.
I layer the soggy ingredients on the bottom of the food container, then I add in a paper towel or napkin, then I layer the lettuce on top.
I pack the dressing separately.
About 30 minutes before I’m ready to eat, I take everything out of the fridge and bring the salad up to room temperature. Then I toss everything into a bowl and dress the salad at the very last minute.
More travel tips.