The paper towel trick actually works.

The easiest way to keep salad greens crisp in a lunch box is to keep moisture away from them until the moment you eat.

Soggy greens aren’t because they’re old — they get wet and get crushed. Leaves are fine for hours if they’re dry and cold. So the rules are simple: dry the greens thoroughly before packing, keep the dressing in a separate container, and put a folded paper towel in the box to catch condensation. That one sheet of paper towel does more than any fancy container.

For bigger salads, layer instead of tossing. Heavy stuff like chicken, chickpeas, and carrots go on the bottom. Tomatoes and cucumber go in the middle — they’re the main sog-makers. Greens go on top, with another paper towel over them if the box has room. The mason jar method works on the same logic: dressing at the very bottom, dense stuff as a barrier, greens up top, and flip it onto a plate when you’re ready to eat.

One more thing: an ice pack helps more than people expect. Cold slows everything down. And if you wash greens in the morning, dry them with a spinner or a towel before packing — wet greens are already halfway to soggy.

The dressing goes on at lunch, not at dawn.