I would like to start cutting up my raw veggies over the weekend and then use them throughout the week. For those that do this, how do you keep your vegetables fresh (ie broccoli, celery, bell peppers). In particular, I have noticed that celery stored in a tupperware container turns bad especially fast.
By doing the wash lettuce then wrap in a paper towel trick, I have found that lettuce such as romaine and even baby spinach stays fresh for a whole week. Is that safe to still eat- it seems a little long. Thanks!