Iceberg lettuce
10 or 12 leaves Romaine lettuce
1 sm. red onion, sliced thin
4 oz. Feta cheese
4 oz. Provel cheese
10 black olives, sliced
10 green olives, sliced
1 can of artichoke hearts (rinse & cut into 4ths)
3/4 c. vegetable oil
1/4 c. malt vinegar
1/2 tsp. black pepper

Combine all ingredients through artichoke hearts; mix oil and vinegar and pepper together. Put dressing on right before you serve but it's best not to use all of dressing.