• 1 c. kale
• 1 c. romaine lettuce
• 1 c. dark green leaf lettuce
• 1 c. mixed organic baby greens
• 1 c. organic spinach
• 1 c. fresh broccoli or cauliflower florets
• 1/2 c. chopped black olives
• 1 can beans, rinsed (chick peas, kidney beans, or pinto beans)
• 1 can artichoke hears in water, quartered
• 1 c. chopped red, yellow or orange pepper strips
• 1 c. cherry tomatoes

Directions:  Wash all veggies very well.  Spin greens dry in a salad spinner or pat dry with paper towels.

Salad dressing:  Toss salad with balsamic or red wine vinegar and a little extra virgin olive oil or use a traditional recipe, which is 1 part vinegar to 3 parts oil, mixed with a small amount of freshly ground pepper and salt.  I use as little as possible to keep the fat content low.  May also use Miso Salad Dressing.