I waited to post this until I knew whether or not all these luscious, crisp veggies turned to mush waiting to be appreciated, or if we managed to prepare them in a way that overcame any aversion to "salad".  We succeeded!  To be honest, this was the first time a whole container of fresh spinach has been used in our home without any of it going to waste.  Being willing and able to eat fresh fruits and vegetables is one thing; being able to prepare them takes time.  Make time for what matters, and chop up carrots, cucumbers, red onion, and celery.  Use small snack bags and portion out eight to twelve leaves per bag from the bulk organic spinach (that grows in your garden or the garden of someone you know).  Divide the red onion, carrots, cucumber, and celery with just a couple pieces of each in each bag.  Do the same with fruits; wash, prep, and divide into bags.  Again with the mixed nuts; make a bag of chopped whole unsalted and raw seeds and nuts.  We made a couple different size portions, and our own vegan ranch/balsalmic/olive oil blend for dressing.  The girls were happy as can be all week each having her our own portions of mix and match to take fresh fruits and veggetables to lunch each day.  It is well worth the time and effort to prep your veggies ahead of time for the whole week.