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Lettuce can be prepped and stored for a few days, but you have to do one of three things: Store it completely submerged in water in the refrigerator. Drain it thoroughly before using/serving it. (ie, put it through a salad spinner the morning of ... of course, this might defeat the whole intent of the effort). Keep the heads whole, and don't cut them up ...


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You can make salads that will keep in the refrigerator for a few days by avoiding vegetables that wilt and get soggy, such as lettuce. Instead, choose ingredients that will withstand or benefit from prolonged marination. For example: Cabbage Beets Celery Bell Peppers Carrots Tomatoes Cucumbers I often make a cole slaw salad consisting of cabbage, green ...


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-Make slaws of hardier vegetables - bell peppers, carrots, unripe papaya, hard cabbages. Both kinds - the ones that are slightly cooked with a boiling vinaigrette, or the ones prepared raw (som tam for example) , can last a few days in the fridge. -Pickles tend to be a hardy ingredient. -Keep a cold but not freezing fridge (I recently started a discussion ...



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