| 4 slices | Whole grain bread |
| 3 | Large eggs, boiled and peeled |
| 1 can | Cooked kidney beans (or 3-bean salad) |
| 1 can | Mandarin oranges |
| 1/2 | Large cucumber |
| 1/4 cup | Shreadded low-fat cheese |
| 3 | Medium tomatos |
| 1/4 pound | Spring salad greens |
| 1/4 | Head iceburg lettuce |
| 1/4 teaspoon | Butter |
| 1 clove | Garlic, minced or finely chopped |
| 2 | Green onions |
Toast bread in toaster, butter and spread garlic on bread. Let cool. Cut into 1/2" square pieces for crutons.
Combine lettuce and spring mix, slice cucumber and tomatos and toss with crutons and drained beans and oranges. Thinly slice eggs, arrange on top of salad with garnish of thinly sliced green onions and a sprinkling of cheese. Serve with a vinagrette.