1 sm. head lettuce
1/2 sm. bunch endive
1/2 sm. cauliflower
1 jar (6 oz.) marinated artichoke hearts, drained (reserve marinade)
12 pitted ripe olives
2 tbsp. tarragon vinegar
1 tsp. salt
1 tsp. instant minced garlic

Into large salad bowl, tear greens into bite-size pieces. Break cauliflower into flowerets, cut artichoke hearts in half and slice olives; add to greens.

Sprinkle with reserved artichoke marinate; toss until greens glisten. Sprinkle with vinegar, salt and garlic; toss until greens are well coated.