Makes: 4 Servings  |  Prep: 10 minutes  |  Cook: 10 minutes

**Please choose organic produce and products whenever possible

INGREDIENTS:

• 1 small bag French green beans
• Drizzle of olive oil, sea salt, and black pepper
• 1 cup green or Kalamata olives, pitted
• 2 Tablespoon capers, drain liquid  
• 2 Roma tomatoes, sliced  
• 1 cup Garbanzo or Cannellini beans, drained and rinsed
• 8 cups mixed greens of choice
• Roasted or smoked salmon filet

Honey Mustard Vinaigrette:

• 1 fresh lemon, juiced
• 1 Tablespoon Dijon mustard
• ½ – 1 Tablespoon honey
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ~ ¾ – 1 cup olive oil

DIRECTIONS:

1. Preheat oven to 400 degrees Fahrenheit.*
2. Toss green beans with a little olive oil, sea salt, garlic powder and black pepper.
3. Roast beans for ~10 minutes.
4. While beans roast, slice/prepare the rest of the ingredients.
5. Divide salad greens between 4 salad bowls. Divide the following toppings between salads: olives, capers, tomato, garbanzo or canellini beans, and salmon.
6. Once green beans are done roasting, divide them amongst the salads.
7. Top with dressing and enjoy!

**Roasting the green beans is optional. You can sautee them in a skillet on the stove, grill them, or leave them raw for a no-cook quick weeknight meal! .