Make It, Take It

Toss a salad in your lunchbox that will stay fresh.

Keep it crisp:
Wash the greens and spin them after you cut them up for your salad. If you chop them and then drop them into your plastic-ware without spinning, they'll leak water.

Pack bottom-heavy:
Wet or weighty ingredients, such as sliced meat, should go on the bottom of your container. Next pile on bulky dry ingredients like chopped bell pepper or mushrooms. Then stack the greens on top, so they won't become damp or crushed.

Undress for success:
Seal your dressing in a throwaway zip-top plastic baggie, toss it in the container, then dress your salad when you're ready to eat.

Hit the Bottle

The best ready-made salad dressings

No time to make your own? No problem. We scoured the grocery shelves for salad dressings that offer the most flavor and wholesome ingredients with the least caloric consequences.

Blue Cheese:
Ken's Lite Chunky Not overpowering like many other brands, but still nice and sharp (40 calories per Tablespoon).

Honey Mustard:
Emeril's Tangy, sharp mustard flavor with a sweet finish (50 calories per Tablespoon).

Italian:
Newman's Own Light Lemony vinegar flavor underpinned by sweet onion (30 calories per Tablespoon).

Ranch:
T. Marzetti Light Classic Surprisingly peppery take on the classic buttermilk flavor (40 calories per Tablespoon).

Vinaigrette:
Seeds of Change Sweet Basil Sophisticated blend of lightly licorice-flavored basil and garlic (30 calories per Tablespoon).