It's time to say goodbye to waste! Extend the life of your fruits and vegetables with these crisper drawer tips and tricks.
Here’s the Right Way to Use Your Refrigerator’s Crisper Drawer
Updated on Jul. 15, 2024
Do you actually know how to use the crisper drawer in the refrigerator, or do you find yourself cramming produce in there in a mad dash to unload the groceries? I’ll be the first one to admit it—I actually used those drawers as beer storage for a long time. Once I graduated from my college phase, I still haphazardly put fruits in one drawer and vegetables in the other.
The crisper drawer was a mystery for years, but now I realize it’s a fruit and vegetable lifesaver. Getting the most out of your refrigerator’s crisper drawer can significantly extend the life of your fruits and vegetables. That not only saves you money on groceries, but it also makes sure that your food tastes super fresh, too! It’s time to stop storing our food wrong and learn the right way to use those crisper drawers.
Adjust the Humidity Sliders
The crisper drawer extends the life of your fruits and vegetables by controlling the airflow around them via the vents. Most crisper drawers have adjustable humidity vents, allowing you to close off the airflow (creating more humidity) or open it up (creating a low-humidity environment). The best way to manage your crisper environment is by creating one high- and one low-humidity crisper drawer. We’ll take a look at what you’ll want to store where in a moment.
Trap Ethylene Gas
The primary reason your food is going bad? Something called ethylene gas. Certain fruits (like bananas, kiwis and pears) release a hormone known as ethylene gas as they ripen. This gas is great if you want to quickly ripen an avocado, but it’s not so ideal if you want to keep your lettuces fresh. Luckily, your refrigerator’s crisper drawer can help with that! When you shut down the airflow access and create a high-humidity crisper drawer, you also trap all that ethylene gas inside. That means it can’t escape, so it won’t be able to prematurely soften or discolor your other produce.
Use the Humidity Zones Wisely
As a general rule of thumb, use the low-humidity setting for anything that rots easily. That means apples, pears, avocados, melons or stone fruits. The high-humidity drawer is great for anything that wilts—think thin-skinned vegetables like asparagus or leafy vegetables like greens. The high-humidity drawer is also ideal for ethylene gas sensitive items (like strawberries). Since most of the ethylene producers will be in the other drawer, your items will be super safe here.
Find more ways to keep your lettuce fresh.
Don’t Overfill or Underfill the Drawer
The crisper drawer is designed to work best when it’s two-thirds full, so don’t be afraid to load it up! Talk about the perfect motivator to stock up on healthy fruits and vegetables. But, everything in moderation, of course. Be careful not to pack the drawers too tightly. Your food won’t be able to breathe if it’s in close quarters. And the weight of heavy items could damage more delicate items.
Recipes to Use Your Fresh Produce
Green Bean SaladServe up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
Set this spring side salad on the table for a bright pop of green, red and purple. All you have to do is quickly blanch the green beans, then toss them with the vegetables and homemade vinaigrette.
Strawberry Spinach SaladSpinach salad looks best-dressed when it's dotted with luscious red strawberries and toasted pecans. Finish it out with a sweet poppy seed dressing. —Erin Loughmiller, Ridgecrest, California
Strawberry spinach salad is a repeat lunch in my house when strawberries come into season during late spring. I always add a bit of cooked quinoa for extra protein, carbs and fiber.
Cobb SaladMade on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. —Taste Recipes Test Kitchen
Cobb salad is packed with protein and veggies, so it's filling without feeling heavy. This is an easy salad to customize to your liking, which always makes me think of that one scene in Julie & Julia.
Grilled Chicken Caesar SaladWhenever we're invited to potlucks, I'm always asked to bring a salad because people know it's one of my specialties. This dish is especially good on summer days when it's too hot to cook on the stove.
-Deb Weisberger
Mullett Lake, Michigan
Spring is a good time to clean the grill so it's ready for summer. Break in the season by grilling chicken, then arrange the chicken slices over this creamy-but-light Caesar.
Greek SaladThe heart of a Greek salad recipe is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese. —Arge Salvatori, Little Ferry, New Jersey
Red onions, cucumbers, tomatoes and olives make the base of this Greek salad that's tossed with a homemade vinaigrette and crumbled feta. Stretch the salad a bit more by serving the mix over a bed of leafy greens and croutons.
Tri-Color Pasta SaladTackle gatherings with a bright side dish. This tri-color pasta salad with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. —Amanda Cable, Boxford, Massachusetts
Pasta salads are a true mark of summer, but you can easily bring them to a spring picnic or potluck. Toss the pasta and dressing with blanched asparagus, peas, lemon zest and tomatoes.
Spinach Salad with Warm Bacon DressingMy spinach salad with a comforting bacon dressing is a recipe I turn to again and again in winter. It's quick, elegant and so delicious. I can always count on compliments. —Sandy Davis, Prescott, Arizona
Here, spring spinach meets well-seasoned mustard dressing, hard-boiled eggs, bacon bits and slices of bright red onions for the ultimate spring salad. There's room for other spring vegetables, too, like radishes and peas.
Lemon Orzo SaladHeading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada
This spring salad feeds a crowd thanks to a helping of orzo and a surplus of hearty vegetables. Lemon orzo salad gets better the longer it sits, so you can make it the day before serving.
Dilly Potato & Egg SaladEveryone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this potato and egg salad the delicious result. —Angela Leinenbach, Mechanicsville, Virginia
Eggs are technically available year-round, but peak egg production season for noncommercially raised chickens is in spring and summer. The taste of these spring eggs is incomparable. Of course, dill is abundant during spring, and dill and eggs go hand-in-hand.
Pina Colada Carrot SaladThis sweet carrot salad, with pina colada yogurt, macadamia nuts and green grapes, has a tropical theme. Just mix and chill out. —Emily Tyra, Milwaukee, Wisconsin
I adore carrots in the spring months, and this refreshing pina colada carrot salad makes great use of them. The all-orange carrots are beautiful here, but rainbow carrots would also look lovely.
Salmon Caesar SaladThis salmon Caesar salad combines flaky fish with crisp romaine, seasoned croutons and a zippy dressing. For a recipe with such complex flavors and textures, the method is so simple.
During warmer months, I'm all about the lighter proteins. Here, crispy salmon fillets top lightly creamy Caesar salads, with homemade croutons scattered on top.
Fresh Broccoli Salad with LemonThe slightly sweet flavor of this salad's dressing is a great contrast to the rich bacon. You can substitute cauliflower for the broccoli if you prefer. —Janet Roth, Tempe, Arizona
Crunchy broccoli, crispy bacon, chewy raisins and tender mushrooms add a lot of complex texture to this spring side salad. A lightly creamy and subtly sweet dressing, made from cream cheese, lemon juice and mustard, ties everything together.
Chickpea SaladMy mom I make this together with lots of fresh veggies, a light lemony dressing and salty, creamy feta to top it off. It's great for healthy lunches throughout the week. —Ali Bonsor, Kalispell, Montana
Our vegetarian-friendly chickpea salad has zero shortage of protein thanks to chickpeas and feta. Fresh herbs, cucumbers, tomatoes and red onions, tossed in a Mediterranean-style dressing, create freshness.
Kale Slaw Spring SaladMy parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan
This spring salad almost contains the entire harvest: kale, strawberries, romaine, fennel and broccoli. However, the strawberry-lemon-honey dressing might be the best part!
Tuna Nicoise SaladLike the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. —Valerie Belley, St. Louis, Missouri
Say it with us: nee-SWAZ. We've added tuna to the original recipe, because why not? Play around with the salad a little more to fit it to your liking, if desired.
Strawberry-Blue Cheese Steak SaladAt lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana
A few bold flavors—blue cheese, steak and walnuts—mellow out with sweet strawberries and refreshing romaine in this spring salad. It makes such a beautiful presentation for an Easter spread, Mother's Day meal or spring get-together.
Spring Pea & Radish SaladWinters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire
I love that I can get all the components of this spring salad at a farmers market come April or May. Make a big batch for a spring potluck or picnic, as it holds well cold or at room-temperature for up to two hours.
French Potato SaladFrench potato salad is vinegar-based instead of creamy, and is made with Dijon mustard, olive oil, scallions or shallots, and fresh herbs. —Taste Recipes Test Kitchen
French potato salad is a fantastic side for spring dinners. It's not as heavy and creamy as other potato salads. I recently made this to go alongside a mustard-dill salmon with a side of asparagus. It was a gorgeous spring dinner.
Shrimp Avocado SaladThe delicious taste and smooth texture of avocados and the crisp shrimp salad create a heavenly combination. Serve it as a cool and satisfying lunch or a light, quick and easy dinner. —Teri Rasey, Cadillac, Michigan
Light, wholesome and a great make-ahead meal, our shrimp avocado salad is reminiscent of citrusy shrimp ceviche. Serve it with tortilla chips as an appetizer to kick off dinner, or plate it over rice as the main course.
Chef SaladFor much of the year, I can use my garden's produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling! —Evelyn Gubernath, Bucyrus, Ohio
The best lunch salad needs to be filling, easy to throw together and, of course, delicious. Our chef salad is abundantly filling, using hard-boiled eggs, deli turkey and deli ham that toss together quickly with a myriad of fresh, flavorful vegetables and Thousand Island dressing.
Veggie Nicoise SaladMore and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it also delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Our vegetarian version of Nicoise salad gets protein from hard-boiled eggs and kidney beans. It's just as fresh and full of flavor as the original, though, with a homemade lemon, mustard and herb dressing atop romaine, artichoke hearts, potatoes, olives and sliced red onions.
Cornbread SaladTo feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri
Cornbread salad is fashioned like a stunning dessert trifle, but in the form of a savory dinner. Hunks of cornbread layer with peppers, tomatoes, corn, pinto beans, cheese, bacon and a homemade creamy dressing.
Citrus-Tarragon Asparagus SaladI created this colorful salad when I was invited to a friend's Easter egg hunt and potluck picnic. The guests were begging to get my recipe. Let the flavors infuse overnight for the best taste. —Cheryl Magnuson, Apple Valley, California
Asparagus is plentiful during the spring, and anything growing during its peak season will taste its very best. We don't need to do much to the asparagus here; just quickly broil it with peppers and toss it with a honey-tarragon dressing. Done!
Grilled Vegetable Salad with Poppy Seed DressingMy Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio
I love a simple weekday lunch or a quick, effortless side for dinner, and this grilled vegetable salad is exactly what I have in mind. If it's for lunch, serve the grilled vegetables over toast to fill out the meal.
Strawberry Poppy Seed SaladMy family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan
One of our most popular salad recipes, this strawberry poppy seed salad is exactly what you should make during late spring. Pick in-season strawberries that are ruby red to their core for the best flavor.
Fresh Sugar Snap Pea SaladWe found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. —Courtney Stultz, Weir, Kansas
I, too, can't resist the bright green sugar snap peas when they come back in season. Next time you see them, buy 1 pound, and use them in this ultra-springy salad with its honey-thyme dressing.
Shrimp Caesar SaladMy friend Jane and I have a favorite lunch spot that serves a fantastic salad on Wednesdays. I made my own version at home so I can share it with my family and eat it whenever I want. Save a lot of prep time and buy peeled, deveined shrimp and pre-washed lettuce. —Marla Clark, Albuquerque, New Mexico
Since Caesar salad's dressing can lean a bit rich, I use it sparingly during the warmer months and always toss Caesar salad with a lighter protein. Here, shrimp cooked until crispy is the protein of choice.
4-Bean Salad"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right—no guessing on the amounts!"
When hot dogs, burgers and bratwursts are the picnic or potluck's mains, this salad makes a wonderful accompaniment. Although it's wonderfully wholesome and vibrant, we made sure this salad also packs a flavor punch with green onions and a tangy dressing.
Cioppino-Mixed Green SaladLiving in California, the "salad bowl" of the United States, I’m inspired to cook nutritious meals like cioppino. Whenever my friends and I get together, this salad—a spin on the classic seafood stew—is the top request. —Cleo Gonske, Redding, California
Here, bone-warming Italian-American cioppino stew is transformed into a spring salad. All the usual cioppino favorites—shrimp, crabmeat, tomatoes and parsley—are found on a bed of mixed salad greens with basil, olives, artichoke hearts and hard-boiled eggs.
Black-Eyed Pea SaladMy black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Charleston, South Carolina
Full of protein, fiber and nutrients, this black-eyed pea salad contains its namesake legume plus fresh tomatoes, peppers, onions, celery, basil, vinegar and mustard. It's a great make-ahead meal to eat throughout the week. It holds up well and gets even better as it sits, marinating in the homemade dressing.
Pork SaladMake an easy-going meal in a bowl by tossing together healthful veggies, pork tenderloin, fresh herbs and spices with a warm soy dressing. —Taste Recipes Test Kitchen
Main-meal salads are satiating and nourishing, which is exactly what this springy pork salad offers. Serve it with a side of crusty bread as a way to round out the meal.
That Good SaladWhen a friend shared this salad recipe, it had a fancy French name. Our children can never remember it, so they say, "Mom, please make that good salad." Now our friends and neighbors request it for potluck dinners. It really is one of the best salad recipes. —Betty Lamb, Orem, Utah
Next time you crave a simple green salad tossed with a quick homemade dressing, reach for this salad recipe. True to its name, that good salad is loaded with the good stuff: bacon, Swiss, croutons, almonds, tomatoes and Parmesan.
Rotini Pasta SaladFor a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make this cucumber pasta salad into a main dish by adding grilled chicken. —Christine Schenher, Exeter, California
Pasta salad is a must when the weather starts to finally warm up. Our classic pasta salad combines all the spring favorites—red onions, zucchini, tomatoes, sweet red peppers, cucumbers and red onions—with salty olives and feta for flavor.
Bok Choy SaladDepending on what I have at home, I sometimes use only the sunflower kernels or almonds in this bok choy salad. This recipe makes a big amount, perfect for cookouts or reunions. —Stephanie Marchese, Whitefish Bay, Wisconsin
Surprise: There are ramen noodles in this crunchy bok choy salad! I love this elevated spin on a salad—soy sauce dressing and all.
Salad with AvocadoTangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. —Ilia Kaku, North Richland Hills, Texas
Here's a spring salad recipe that hits any time of year, but especially March through May when so many of its vegetables are in season. Keep it vegetarian-friendly, or top it with chicken or salmon for protein.
Bacon SaladEveryone in my family loves this bacon and avocado salad—even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. —Noreen McCormick Danek, Cromwell, Connecticut
When invites to barbecues start popping up, curb the faux pas of showing up empty-handed. The hosts should be set on burgers and brats, but they'll super appreciate a wholesome and tasty side salad that feeds a crowd. Bacon salad checks every box!
Mediterranean SaladGot a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. —Pat Stevens, Granbury, Texas
The Mediterranean diet is popular for good reason. Fresh, in-season ingredients are the focus, which is what makes this Mediterranean salad—filled with romaine, roasted red peppers, red onions, feta and olives—so nourishing and delicious during spring.
Salad with SalmonThis salmon spinach salad is really healthy and super fast. It's an absolute cinch to make after a long workday. —Karen Schlyter, Calgary, Alberta
When a meal is kept simple, the natural flavors get to shine. Here, salmon is broiled with a bit of balsamic vinegar, then arranged on a simple bed of spring spinach with avocado, walnuts, sunflower kernels and cranberries. That's it, and it's perfection!
Green Bean Potato SaladFor family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. —Connie Dicavoli, Shawnee, Kansas
Red potatoes and green beans arrive in early spring and last throughout the season, so they make a perfect duo for a spring salad. Even more perfect, though, are the refreshing additions of chopped mint and lemon zest in the light dressing.
Spring Salad FAQs
What do you put in a spring salad?
Spring salad recipes should showcase in-season vegetables like asparagus, peas, green beans, radishes, arugula, broccoli, leeks, collard greens, spinach and carrots. Fresh herbs grow abundantly in the spring and are a great addition to spring salads. Spring salad dressing recipes often contain mustard, lemon juice, shallots, quality olive oil, salt and pepper.
How can you add more protein to a spring salad?
Add more protein to a spring salad with light protein options. Meat-based proteins good for spring salads include chicken, salmon, seafood, bacon, ham (especially leftover Easter ham) and hard-boiled eggs. Plant-based protein sources perfect for spring salads are quinoa, navy beans, butter beans, almonds or walnuts. You can also add protein to a salad through cheese. Goat cheese, feta or Gruyere are best for spring salads.
What do you serve with a spring salad?
Serve a spring salad with other spring recipes or among an Easter or Mother's Day spread. Many of these salads would be great with au gratin potatoes, a rainbow of herb-buttered baby carrots, this gorgeous vegetable garden tart that sings of spring, an ultra-seasonal split-pea soup and a main entree of pork, duck or ham.
