We use the salad-bar drive-by trick for hard-boiled eggs, blanched green beans, and potatoes in Nicoise salad, or for queso and pico de gallo in tacos for two. But remember to keep a few things in mind: You'll pay per pound, so try to avoid heavy items that might be cheaper if you bought them whole or fresh. Lighter toppings, like cheeses and bacon bits, are the safest bet. Lastly, don't forget to separate your items into different boxes so as not to mix them together.
How's that for a new kind of takeout?