Recipe By : St. Louis County Star Journal 7/22/98
Serving Size : 1 Preparation Time :0:00
Categories : Eatl Reg 5
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg greens of escarole, leaf lettuce, radiccio
and curly endive (10 oz.)
1 pkg Italian dry salami slices (3 oz.) -- quartered
1 jar marinated artichoke hearts (6.5 oz.) -- drained,
halved
1 can sliced black olives (2 1/4 oz.) -- drained
4 oz feta cheese -- crumbled
1/4 cup (to 1/3 cup) Italian herb vinaigrette
salad dressing
In large bowl, gently toss together salad greens, salami, artichokes, olives
and almost all the feta. Gently toss with salad dressing.
Garnish with remaining feta.
