2 to 3 ounces (3 large leaves) romaine lettuce, chopped

handful of chopped raw broccoli

1/2 cup chopped cucumber

3 tablespoons shredded carrot

5 to 6 pitted Tuscanini Kalamata Olives, drained and chopped

3 tablespoons fresh or frozen green peas, blanched

3 tablespoons shredded raw or roasted beets

1 teaspoon Tuscanini Olive Oil

2 tablespoons crumbled Ta’amti Feta Cheese

pinch of Celtic salt (optional)

1 slice whole-grain bread, toasted and cubed (optional)