1-2 head Boston lettuce
1 can mandarin orange segments, drained
1 can artichoke hearts, drained & quartered
1/2 c. pecans, whole or broken

DRESSING:

2 tbsp. raspberry vinegar
1/2 c. mild oil (safflower, etc.)
Freshly ground black pepper to taste

Wash lettuce, dry thoroughly. Add drained orange segments, artichoke hearts and pecan.

Dressing: Whisk oil in a steady stream into bowl of vinegar. Add pepper and whisk. Dress salad and toss.