Wanna crunch and munch your way to a healthier you in 2016? Try salads in a jar. Of course, other containers work, but Mason Jars are all the rage and are a very green way to transport your greens.

First, pick a few of your favorite salad recipes—the simpler the better. Write the ingredients on an index card and stow it in your fridge’s crisper drawer. This is a simple way to keep top of mind awareness of your wish to eat healthier while also keeping up with what you need to add to your grocery list.

Layer the salad’s contents beginning with salad dressing and items containing more moisture on the bottom of the container. Then work your way up. When you’re ready to nosh on that nutrient-rich menagerie, tip up the jar and swirl it around on your plate. Voila!

Since Izzy’s in west Little Rock is the Bennett family’s fave local eatery, I looked to owner Heather Isbell for some super salad inspiration. She suggested their Harvest Spinach Salad, loaded with mandarin oranges, red seedless grapes, feta cheese and sugared pecans. We recreated the salad ourselves, packed in a convenient mason jar (pictured above). Though Izzy's dressing recipes are top secret, we suggest drizzling this salad with an Asian sesame ginger variety. 

More Salad Inspiration: Whip up your own dressing and toppings!

Blair Neel, Little Rock Family's managing editor, always wows me with her delectable concoctions and this easy Pickled Okra Dressing recipe is her favorite. The pickled okra adds a tangy flavor to winter salads topped with roasted veggies, like Brussels sprouts, turnips, carrots and cauliflower. For an extra kick, you can toss in a pickled jalapeno or two.

Pickled Okra Dressing

  • 2-3 pickled okras, stem removed
  • 3 Tablespoons extra virgin olive oil
  • Juice of 2 limes
  • Fine sea salt and freshly ground black pepper, to taste
  • 1-2 pickled jalapenos, optional

Combine all ingredients in a food processor and pulse until smooth. Add olive oil until the dressing reaches your desired consistency.

Salad Toppings

Croutons aren’t the only topping you can count on for a little crunch. Try sprinkling some of these healthy options on your greens, instead.

  • Roasted chickpeas: These can be made at home or store-bought.
  • Uncooked quinoa: Toast on stovetop until golden brown for a nutty flavor.
  • Uncooked ramen noodles: Sprinkle on Asian-inspired salads.
  • Toasted nuts and seeds: Sesame seeds, pumpkin seeds, almonds, cashews and pecans add tons of flavor and texture.

So, I’m taking care of me. What about my kiddos?

Here are two stealth suggestions for producing produce-eaters!

  • Add your child’s favorite vegetable to a pasta dish.
  • Finely shred zucchini or other mild vegetables and add them to casseroles.