2 jars marinated artichokes, drained
12 pitted black olives
2 stalks celery, chopped
1 (4 oz.) jar pimento, drained
1 sm. onion, chopped
2 hard cooked eggs, sliced
1/2 tsp. pepper
1/4 tsp. oregano
1 tsp. lemon juice
1 tbsp. wine vinegar

Save juice from marinated artichoke hearts. Blend that with the pepper, oregano, lemon juice and wine vinegar. Shred 2 cups lettuce, add other ingredients. Pour dressing over and toss. Chill and serve immediately. Garnish with sliced hard boiled eggs.