I've been so proud of myself this week! Why? I've been eating a salad every day for lunch — that hearty mix of spinach, barley, bacon, and Gorgonzola I showed you yesterday. But one really important part of a salad like this is the touch of something sweet — in this case, fresh fruit. Now, I knew I wouldn't want to cut up an apple every day (I know, I know, it's so easy, but I was trying to really prep ahead this week and not give myself an excuse to skip lunch).
Here's how I prepped my apple ahead, stored it, and kept it from turning all brown and mushy in the refrigerator.