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The order is key: put the dressing on the bottom of the jar, then the harder veggies like carrots and cucumbers, then any proteins you're using, and finally the delicate greens and lettuce leaves on top! That way the salad doesn't get soggy because the dressing stays separate until you shake it all up before eating. Use a glass jar with a tight lid and keep it in the fridge, and don't worry - it'll easily last a week with no issues.
The main trick is keeping everything dry and the dressing separate as much as possible, not just by putting it at the bottom but also by being careful about when you mix it. The people who suggest the classic order are right about the structure, but in my opinion there's a detail that makes all the difference: before filling the jar, dry your vegetables really well with paper towels, especially the lettuce. Moisture is what makes everything rot quickly.
For the arrangement, I put the dressing on the bottom (oil and vinegar, maybe with a bit of mustard to help it bind better), then actually the hard stuff like carrots, celery, peppers. But I kind of disagree here: I put the proteins after the raw vegetables, not before, because they absorb the dressing more slowly if they're not in direct contact with the bottom. Tomatoes (if you really want to include them) I save for the second-to-last layer, next to the lettuce, so they don't get too soggy. On top the delicate leaves, nice and dry.
The important thing is filling the jar all the way to the bottom without leaving any air, sealing it up right away, and putting it in the fridge. That way it easily lasts a week without everything turning to mush. When you want to eat, flip the jar into a bowl or right onto your plate and mix it as you pour.
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