1 (6 oz.) jar marinated artichoke hearts
1 tbsp. olive or salad oil
2 tbsp. lemon juice
1/2 tsp. dry basil leaves
1/2 tsp. dry mustard
Dash of pepper
1 lg. bunch spinach
3 green onions, thinly sliced
1 sm. cucumber, sliced (optional)
1 hard cooked egg, sliced
5 or 6 cherry tomatoes, halved
1/2 can (13 oz. size) rice-stuffed grape leaves, drained (optional)
1/8 lb. mushrooms, sliced
3 oz. feta cheese, crumbled
Dried cured olives or sliced ripe olives

Into a small bowl, drain marinade from artichoke hearts (reserve hearts). To marinade, add oil, lemon juice, basil, mustard and pepper; blend well and set aside.

Remove and discard tough spinach stems; break leaves into bite size pieces. Place in a salad bowl, add onion and cucumber and mix. Arrange in rows on top of spinach: egg, artichoke hearts, cherry tomatoes, grape leaves and mushrooms; sprinkle on feta cheese and olives.

At the table, pour on dressing and mix gently. 4 to 6 servings.