You're mixing up a salad of tender baby spinach and other powerhouse supergreens.
You've tossed in some chopped veggies, tomatoes, a little fruit — raisins or apples, perhaps — some chopped hard cheese like cheddar, some avocado, and whatever else you have left on hand from chopping lunches: cucumber ends, diced red pepper, chopped or shredded carrots.
Ideally, you will portion out exactly how much you'll need, then you'll dress it.
But salad doesn't always go according to plan. Before you end up tossing any usable leftovers into the trash after your meal, give this storage tip a try.
Voilà! Salad for lunch the next day for lunch!
Try yesterday's greens under a quick-fried egg for a yummy breakfast.