Easy Ways to Make Great Salads

Peeling and chopping can be tough if you have stiff fingers or other problems gripping food prep tools. A Y-shaped peeler is easier to hold than a regular one. Crescent-shaped mezzaluna knives work with a gentle rocking motion, so you don’t have to lift your arms to chop. And the slicing disc on your food processor can make quick work of large amounts of veggies—and hard ones like Brussels sprouts and carrots.

If that still seems like too much effort, opt for precut, bagged veggies, like cauliflower florets, a coleslaw mix, and sliced mushrooms.

It has happened to everyone: You spend 20 minutes rinsing, drying, and cutting up a bunch of lettuce for a salad, only to find that it’s all slimy in the fridge the next day. Too much moisture from rinsing is the culprit. But you can successfully clean greens in advance.

"My No. 1 tip is to break up with lettuce," says Sarah Faris, a chef who wrote "Salad Whisperer" (Page Street Publishing, 2024). Greens like baby spinach, iceberg, and romaine don't keep well once they're dressed and combined with other ingredients. Hardier greens, such as broccoli slaw, cabbage, and kale, will hold up, so you can prepare enough to last a few days. Colorful chicory and radicchio are other options. To offset their bitter taste, Rosen suggests using a dressing with a little honey or marmalade in it.

Who says you have to start with greens? Whole grains such as barley, farro, and quinoa are full of fiber, and beans and lentils are great plant-based sources of protein. Both make a filling and versatile base for salads—and they’re easy to prepare in large batches. They’ll last three to four days in the fridge, or you can even make a few months’ worth at a time and freeze them, Faris says. Spread cooked grains or lentils on a baking sheet so the water evaporates. Once they’re cool, freeze individual portions in containers so you can pull them out as you need them.

This lets you make several individual salads at a time that will last for days in the fridge. Here’s how Faris does it: Start with Mason jars (or similar containers). Pour the dressing in first, then add beans or grains. "They get more flavorful as they marinate in the dressing, and it creates a barrier between the dressing and the more delicate ingredients," she says. Next, add the rest of the ingredients in order of hardiness. For example, chopped carrots, sliced peppers, hard-boiled eggs, and then tomato. Greens, if you’re using them, should be your last layer. When you’re ready to eat, shake the jar and dump it all into a bowl.