• 2 cups fresh salad greens
• 2 sliced radishes or any raw crunch vegetable
• 1 tablespoon dried cranberries
• 1–3 ounces cold leftover ham or other scraps of food leftover from a previous meal

for the Honey Mustard Vinaigrette:

• 1/4 teaspoon salt,
• 1/2 teaspoon honey
• 1 Tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 Tablespoon olive oil