1 head leaf lettuce or 1 bunch fresh spinach leaves or 1/2 of each
1 (6 oz.) jar marinated artichoke hearts, drained
1/2 (10 oz.) can pitted ripe olives
Parmesan cheese to taste
Croutons to taste

DRESSING:

Juice of 1/2 lemon
1 tsp. dill weed
1/4 c. olive oil
1/4 tsp. salt
Dash of pepper

Tear lettuce (spinach) into bite size pieces. Cut artichoke hearts into quarters. Cut olives into halves. Add lettuce pieces. Just before serving, toss with salad dressing. Top with croutons and sprinkle with Parmesan cheese. Gently toss again.