Eat It All Week Salad Salads aren’t known for their keeping qualities, especially when they’re dressed. But we cracked the code on prepping, assembling and even dressing a salad that stays crisp and delicious for up to 5 days — and even gets tastier each day. The key is to use greens that are sturdy, like kale and cabbage, and vegetables that don’t get soggy when dressed, like celery and broccoli. We also added farro for whole-grain nuttiness and hard salami for extra savoriness. Finally, our salad dressing is made by simmering fennel seeds, capers and garlic in rich olive oil and then blending the mixture with red wine vinegar and whole-grain mustard to give each bite of salad a punch of flavor. It's wonderful solo but also delicious served alongside your favorite main course. get the recipe