1 pkg. dry Italian salad dressing - mixed per directions
1 can artichoke hearts, drained
1 can ripe olives, drained
8 oz. fresh mushrooms, sliced
1 lg. head lettuce - 1/2
10 spinach leaves

Mix artichoke hearts, olives and mushrooms in plastic bag with salad dressing. Marinate overnight in refrigerator. Clean and tear lettuce and spinach. Refrigerate overnight in plastic bag. 5 minutes before serving, add greens to marinated vegetables and dressing. Shake well. Season and serve.