Glass wins for salad

Glass meal prep containers are the better pick for salads, mainly because the acid in dressing can pick up a metallic taste from stainless steel.

For keeping greens crisp, both materials work fine. Freshness comes down to an airtight seal and a paper towel inside to soak up moisture — the container material barely matters. The real test is your dressing on the side.

That’s where leak-proof lids come in. Glass containers with silicone gaskets and locking clips are actually leak-proof. A lot of stainless steel options have press-in lids that are more “spill-resistant” than leak-proof. Dressing ends up on your greens and lunch is soggy slop by noon.

Glass is also non-reactive, so your vinaigrette won’t taste like a tin can, and you can see what’s inside without opening it. The downsides are weight and breakability. If you’re throwing it in a backpack and hiking to work, steel has appeal. For a desk salad, glass is worth the bulk.

Future you gets a non-soggy salad — that’s worth the extra pound.