the amount you can use within safe storage guidance. Refrigerate prepared perishable food promptly in shallow containers, and freeze portions you will not use soon. Do not assume a full workweek of refrigerated lunches is safe for every recipe.
Keep the parts that lose texture separate
Store crisp vegetables away from wet sauces. Let people dress a lunch just before eating rather than asking lettuce to sit in dressing for several days. Use small leakproof containers, and keep hot and cold serving plans clear.
Prepare two different finishing flavors, such as a lemon-herb dressing and a yogurt-based sauce. They do
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