Keep the dressing out of the salad until you're ready to eat.

The trick to a non-wilted lunch salad is simple: dressing goes in a separate container, and you add it at the table.

The classic move is the mason jar. Dressing at the bottom, then the stuff that can sit in it (chickpeas, tomatoes, cucumbers, onions), then the greens packed in loose on top. Shake it when you’re ready to eat. It works because the greens never touch the dressing until you want them to.

If jars aren’t your thing, any tiny dip container works. Most lunch boxes have room for one. Dressing can also go in a small plastic sauce cup with a lid — the kind you keep from takeout. Just don’t pour it over the salad in the morning.

One extra thing: dry your greens before you pack them. Wet greens wilt even without dressing, so spin them or pat them down first. And if you’re packing the night before, go with hearty greens like kale or romaine over tender spinach or arugula.

A soggy salad is a sad lunch, and this is a ten-second fix.