Stop putting the dressing on the salad.

The best way to pack a salad is to keep the dressing completely separate and add it right before you eat.

Moisture is the enemy. Greens turn to soggy mush when they sit in liquid, so the dressing is the main culprit. But tomatoes, cucumbers, and other watery veggies are just as bad. If you’re packing the night before, keep them separate too.

The classic mason jar method works great: dressing at the bottom, then hearty stuff like chickpeas or shredded carrots, then the greens packed tight on top. When you’re ready to eat, shake it and you’re done. No jar? Any container with a separate dressing cup works. Also — and this is underrated — make sure your greens are bone dry after washing. A salad spinner is worth it, or pat them down with a towel. A paper towel in the bottom of the container soaks up stray moisture too.

Keep the wet stuff away from the leaves and you’re 90% of the way there. Future You gets a crisp salad instead of a sad wet pile.