1 ready pack bag of romaine lettuce
1/4 cup shredded carrots
1/8 cup shredded purple cabbage
1/3 cup quartered artichoke hearts
1/2 cup diced cucumber
1/4 cup sliced Kalamata olives
1 Roma tomato sliced into eighths
10 candied walnuts and pecans
1/2 cup Feta cheese

Dressing:

2 tbsp. white vinegar
2 tbsp. fresh lemon juice
1 tsp. lemon zest
1/2 tsp. ground oregano
1/2 tsp. ground sage
1/4 tsp. salt
1/8 tsp. black pepper
1 tsp. Grey Poupon Dijon Mustard
1 garlic clove, minced
1/4 cup olive oil

Salad:

Assemble from bottom to top

Lettuce, Carrots, Cabbage, Cucumber, Tomatoes, Artichoke, Olives, Feta Cheese, Pecans and Walnuts.

Dressing:

Whisk Vinegar, Lemon Juice, Zest, and spices first. Add Garlic and Dijon Mustard and stream Olive Oil while whisking.

Submitted by: Farr Catering