To make this easy, start your week by setting up your own salad bar fixings. Preparation: Wash veggies, cut them into convenient salad-size bits, and store in sealed glass containers all in one location in your refrigerator. Cut enough for two to three days and repeat throughout the ten days as needed for freshness. Add different veggies at least twice a week for variety. Make your salad the night before so you can grab-and-go on your way out the door. Store dressing in a separate container. Store items not requiring refrigeration in small glass jars, preferably on a single shelf so they’re easy to find. Toasted and raw nuts and seeds stay fresh for weeks when sealed in glass jars. Ready, set, prep: Pick a variety of items from the list below and add them to your shopping list each week. Start by choosing your greens. Consider mixing various types of greens together—I like having some romaine with arugula to balance out texture. Skip iceberg lettuce; it is hardly green and has almost n