Some salad vegetables will keep for several days, while others wilt quickly and should be cut up just before you use them. You can prepare a large quantity of salad-starter vegetables and refrigerate them, ready to use as is or to combine with other vegetables such as lettuce, mushrooms, tomatoes, cucumbers, bean sprouts or green peppers at the last minute for a delicious tossed salad. They’re also good for munching as a quick snack.

Choose any or all of the following:

raw cauliflower, broken in florets
raw broccoli, broken in florets
sliced carrots
sliced or chopped celery
sliced radishes
sliced green onions
canned or cooked chick peas, drained
cabbage, slivered
bok choy or chinese cabbage, slivered

Combine the vegetables in a large container with a tight seal. Use some for today’s salad and store the rest for use over the next several days.