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Alison's avatar

I want to be able to bulk prep salad ingredients, or even mixed, for work lunches. How can I do all that chopping on Sunday and still have the salad taste mostly fresh on Wednesday? I’m open to heartier greens like kale and cabbage but still really like a good romaine head.

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Patsi Minnes's avatar

I would love a foolproof way to store half an avocado. Thank you

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