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Eating more salads is a healthy lunch suggestion, but it's not always easy to do when you're on the go. First, there's the problem of keeping the lettuce cool and crisp. Then there's the issue of how to keep ingredients and dressing separate so that the lettuce doesn't wilt. Separate dressing means you'll need to toss the salad somehow, which isn't easy when you're eating on the go. Finally, it takes time to wash, dry, and tear lettuce and to chop, slice, dice and prepare the other ingredients, making the quicker option of slapping together a sandwich much more appealing. Whew —sounds like too much work!

But making a salad to go doesn't have to be so complicated. Use the following tips to make salad prep quick and easy, and enjoy healthy veggies at work, school, or wherever your day takes you.

Get the Right Gear for Better Salad Lunches

The right container will solve most of the drawbacks to packing a salad lunch. Containers made especially for salads have savvy features like built-in ice packs, separate dressing compartments, and utensil stowaway. Check out containers like the Range Kleen GO GO Regular Salad and the Fit & Fresh Salad Shaker to find the option that works best for you. These specialized containers keep lettuce crisp and dressing separate.

Time-saving Lunch: Prep Salad Ingredients

Make it easy to pack a salad in the morning by taking an hour or two on Sunday to prepare for lunches during the week, when work and school make life hectic. Here are some healthy lunch ideas to get you started:

• Boil a dozen eggs. One egg provides 6 grams of protein, keeping you feeling full for longer.
• Rinse canned garbanzo beans. Garbanzo beans, or chickpeas, provide protein and fiber, a combo great for weight control.
• Parboil beets. Beets are a great source of fiber, vitamin C, magnesium, potassium, and folate.
• Wash, dry, and chop lettuce, cilantro, and parsley. Greens provide fiber, calcium, iron, protein, and all sorts of nutrients. Step outside of iceberg and experiment with more nutritious varieties like spinach, collards, chard, and kale. Remember, the darker the leaf, the more nutrients it holds.
• Chop scallions. Studies show that scallions, like other members of the Allium vegetable family, can reduce bad cholesterol and raise good cholesterol, reduce cancer risk, and stabilize blood sugar.
• Wash cherry tomatoes. Tomatoes pack cancer fighting phytonutrients and are a great source of vitamin C, vitamin A, and fiber.
• Slice cucumbers. Adding a cucumber to your salad is a great way to get fiber plus the extra water you need when eating more fiber. Cucumbers also pack in vitamin C, potassium, and magnesium.
• Shred carrots. Carrots contain antioxidants that protect against cardiovascular disease and cancer and promote good vision.

Put the prepared ingredients into separate containers, and all week long you can have varying options for throwing together a salad in minimal time. Don't forget to add extras like goat cheese, heart-healthy almonds, and dried fruit to boost nutrition and flavor, or get some lunch inspiration and dream up your own combinations.

Putting a Time Saving Lunch Together

You have the gear and you've prepped for the week, and now you're ready to pack a salad. Use the following assembly tips for keeping lettuce crisp:

• Put all added veggies, fruits, beans, etc. in the container.
• Place lettuce and any other leafy greens on top.
• Fill salad dressing container with dressing (either pre-made or add your own combo of olive oil and balsamic vinegar). Be sure dressing lid is snapped shut.
• Insert ice pack (if your container includes one), and close container.

When it's time for lunch, simply twist open the dressing, shake the container to toss the salad, and enjoy a healthy salad!