1 head DOLE® Iceberg Lettuce, cored and chopped
1 can (14 oz.) artichoke hearts, drained and quartered (398 mL)
2 medium tomatoes, cut into thin wedges
1 medium red bell pepper, cut into thin strips
1 small DOLE Red Onion, halved and sliced
½ European cucumber, cut lengthwise and crosswise into half slices
16 pitted ripe olives, cut in half
½ cup crumbled feta cheese (45 g)
Greek Vinaigrette (recipe below)

Combine lettuce, artichoke hearts, tomatoes, bell pepper, onion, cucumber, olives and feta cheese in large bowl. Toss with Greek Vinaigrette, to coat as desired. Refrigerate any leftovers.

Greek Vinaigrette: Whisk together ½ cup (125 mL) olive oil, 1/3 cup (80 mL) wine vinegar, 2 teaspoons (10 mL) grated lemon peel, ½ teaspoon dried oregano (2.5 mL), crushed, and salt and ground black pepper, to taste, until blended.