Courtesy of PureZing

INGREDIENTS:

Butter lettuce and organic mixed greens (3/4 cup person)
1 Red onion, very thinly sliced and in rings
½ cup pitted Kalamata olives
1 cup cherry tomatoes
1 jar marinated artichoke hearts, well drained and cut in half
¾ cup lightly crumbled Feta cheese
½ cup toasted whole walnuts
1 Tablespoon olive or walnut oil

Vinaigrette dressing:
½ cup wine vinegar or raspberry vinegar
1 teaspoon Sea salt, grind of freshly ground pepper
1 ½ cups Virgin olive oil
1 Tablespoon fresh lemon juice
1 Tablespoon spicy mustard

DIRECTIONS:

For the dressing: In a bowl, whisk vinegar, salt and pepper and oil together. Add lemon juice and mustard and continue whisking until emulsified. May add pressed garlic and finely minced fresh herbs if available.

To construct salad:
Mix greens in salad bowl. Add onion rings, olives, tomatoes, artichoke hearts, and crumbled Feta. Toss walnuts with olive or walnut oil and on foil in a toaster oven or under the broiler, lightly toast walnuts. Keep a close watch to prevent burning! Add walnuts to salad and toss all with vinaigrette. Serve.