Moisture is the enemy when it comes to salads, so hold off adding the dressing until right before you serve it. Even before then, you can extend the shelf-life of your meal prepped salad by making sure the other components are very dry. Use a salad spinner to get the salad greens very dry and pat the raspberries dry before adding them to the salad. My salads last a full four days when done in this manner with very fresh ingredients. If you want to take it all a step further, in the vein of Mason Jar Salads, place the heavy, wet items (chicken, cheese, nuts, berries) in the dish first and top with the greens. You’ll need to invert the dish or have room to shake it all up before you serve it.