I filed this recipe under "LUNCH IDEAS" because every day we should be eating a large salad for one of our main meals. You can pare this down as a side salad, but do indulge in the greens and beans at lunch or even dinner; six, seven or eight cups of mixed greens - go for it!

Feast your eyes on this wonderful, healthy salad. What's neat is that you can add whatever fruits and veggies you have on hand.

A bed of mixed field greens
Diced red onion
Diced fennel
Diced mango (or oranges, whatever fruit you have on hand)
Halved Brussel sprouts
Halved artichoke hearts (packed in water)
Grated carrot
Sliced tomato
1 cup organic garbanzo beans
A few kalamata olives
Sprinkle with hemp seeds

Drizzle with your favorite oil free dressing!