Step 1

Chop the lettuce into bite sized pieces. Place in a salad spinner. Spray with vinegar, rinse with water. Spin dry.

Step 2

Divide the lettuce among four meal prep containers

Step 3

Divide the carrots, cabbage, green onions, and peppers among the containers. There may be leftover vegetables, depending on your tastes.

Step 4

Seal the lids and store the salads in the fridge for up to 4 days. Add additional toppings and dressing as desired.