This is another easy salad to add some interest to those greens!
Makes one large main salad or 2 side salads
3 1/2 cups Mixed Salad leaves and romaine leaves
1 Orange, peeled and chopped roughly
1 medium carrot, grated
1 large handful (about 1/2 cup) of cooked chickpeas
Light Squeeze each of lemon juice and orange juice and a splash of vinaigrette or citrus dressing from Moosewood Restaurant Cooking from Health’s “Roasted Beet Salad” recipe.