Keep the dressing in its own corner

The trick is keeping the dressing away from the greens until you’re ready to eat.

Get a small leakproof container for the dressing — a little dip cup or a 2-ounce jar works great. If you’re using a single jar or container for the whole salad, build it in layers: dressing at the bottom, then crunchy stuff that doesn’t mind getting wet (chickpeas, shredded carrots, cherry tomatoes), then the greens on top. Everything stays dry until you shake it up at your desk.

Wet toppings are just as guilty as dressing. Tomatoes and cucumbers start making everything mushy by 10 a.m. If you don’t want to use a second container, put a paper towel in with them — it absorbs the moisture and keeps the greens crispy. Same trick works for washed lettuce. One paper towel in the lid can be the difference between crisp and sad.

Salad in a bag for lunch? Fine. Dressing in a separate container? Better. This is a 60-second change.

No more sad desk salad.