4 Creole tomatoes, diced
8 green onions, chopped
2 "Baby Tenders" heads of lettuce
2 banana peppers, sliced
2 (12 oz.) jars marinated artichoke hearts, drained (save liquid from 1 jar)
1 1/2 tbsp. lemon pepper
3 tbsp. fresh parsley, chopped

DRESSING:

1 1/2 tbsp. Creole mustard
1 tbsp. lemon juice
Liquid from artichokes

Tear lettuce into bite size pieces. Cut the artichokes into small pieces. Mix all ingredients together in large bowl. Refrigerate for one hour. Mix ingredients for dressing in blender on high for 5 minutes. Pour over.