Put the dressing at the bottom of the jar

The trick is to pack a jar salad: dressing on the bottom, hearty stuff in the middle, and greens on top, then shake it when you’re ready to eat.

This works because the greens never touch the dressing or their own condensation until you’re ready. The dressing sits at the bottom, the heavier toppings act as a barrier, and the dry greens stay up top. No separate cup needed — the same container holds everything, and shaking mixes it all evenly.

Make sure your greens are fully dry before packing. If you’re worried about moisture, toss a paper towel in there on top of the greens; it’ll soak up any extra. Use a jar or any container with a tight-fitting lid. The taller and narrower, the better — easier to shake without turning it into a mess.

This isn’t just for salads either. Works for grain bowls, pasta salad, anything where you want the wet stuff away from the crisp stuff until lunchtime.

Soggy salad is a choice, and you don’t have to make it.