Mason jar salads are a genius idea: We can make a week’s worth of lunches at once. But sometimes the dressing comes into contact with the greens, making them limp and soggy. That’s why we always start by pouring dressing on the bottom, then adding sturdy vegetables like chopped cucumbers and peppers before placing the lettuce on top to keep it far from the liquid. When it’s time to eat, shake and enjoy (or transfer the salad to a bowl).
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