6 c. torn Romaine, chilled
3 c. torn curly endive, chilled
1 (9 oz.) pkg. frozen artichoke hearts cooked, drained and chilled
1/2 c. pitted ripe olives
2 med. tomatoes, cut in wedges (optional)

In large salad bowl, combine Romaine, endive, cooked chilled artichoke hearts, sliced olives, tomato wedges. Top salad mixture with desired amount Green Goddess dressing. Roll and toss until lettuce is well coated. 6 servings.

DRESSING:

3/4 c. coarsely chopped parsley
1/2 c. mayonnaise
1/2 c. sour cream
3 green onion tops
2 tbsp. tarragon
Vinegar
1/2 tsp. dry basil
1/4 tsp. sugar

Cover, blend until combined, chill.