1 head Bibb or leaf lettuce, washed and dried
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
2 tbsp. red wine vinegar
1/2 tsp. sugar
1/4 tsp. beau monde seasoning

Tear lettuce into bite-sized 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.

Note: good, and also very attractive; single recipe will feed 8 ladies as first course.