1 head lettuce (leaf or butter); wash, tear in lg. pieces and dry
1 med. tomatoes, cut in sm. pieces
1 tbsp. minced onion
1/3 - 1/2 sm. jar marinated artichoke hearts, sliced
2 hard boiled eggs, chopped
Oregano
Salt
Wine vinegar
Olive oil
1/2 c. seasoned croutons

Coat lettuce pieces with oil after salting. Sprinkle with oregano and mix well. Add vinegar until, when mixed, 1 teaspoon remains in bowl. Add tomato, onion, artichokes; toss. Lay chopped egg and croutons on top. Mix just before serving.