Vegetable Salad

An unopened, pre-packaged vegetable salad has a variance in expiration date, typically ranging from 3-5 days beyond the printed date if kept in the fridge, so keep a close eye on the use-by date on the packaging. Once opened, the salad should ideally be eaten within 2 days, even if it's refrigerated, to enjoy its freshness and nutrition. Homemade vegetable salads without dressing can last in the refrigerator for about 3-4 days. If you've added a dressing, then it's best to consume it within 1-2 days. Freezing vegetable salads is not generally recommended as the texture of the vegetables can become mushy and unappetizing when defrosted.

Look out for changes in smell, texture, and color. A bad salad often develops a slimy or mushy texture and starts to smell sour or rotten - trust your nose, if it smells off, it usually is. Another sure sign of a spoiled salad is the appearance of mold. If you notice any discoloration, especially black, white or green fuzz, discard the salad immediately.

• Always store your vegetable salad in the refrigerator, ideally at a temperature between 35 and 38 degrees Fahrenheit. • If it's homemade, store in an airtight container to keep it fresh and crisp for longer. • Don't dress the salad until you're ready to eat it. This makes the veggies last longer as they won't be soaked in dressing and lose their crunchy texture. • For pre-packaged salads, once opened, if not consumed fully, seal the package with a food clip or transfer the remaining salad to a reusable airtight container. • Storing salad in a glass container, rather than plastic, can also help keep it fresh for longer, as glass does not absorb smell or allow bacteria to grow. • A handy hack to keep salad crisp is to place a paper towel in the salad container. The towel absorbs excess moisture, which keeps your salad fresh for a longer period.