I wash the lettuce and put it in my lettuce crisper so it’s ready to go for salads and sandwiches throughout the week. Then I cut up vegetables. Usually carrots, celery, cucumbers and whatever else I have on hand. I put the veggies in a plastic container so they are ready to go for the week. The salad dressing I make is a recipe from my ultra healthy friend Koni. (I’ve shared this recipe before.) Supposedly it’s the “good kind of fat.” Bonus. All I know is that it makes the vegetables taste really good.