1 head endive lettuce
1 head escarole lettuce
1 head Boston lettuce
1 head romaine lettuce
3 sm. scallions
1/3 c. fresh parsley leaves, chopped
1/2 c. grated Parmesan
Garlic powder to taste
Oregano to taste
1 c. crumbled feta
1 c. garlic flavored croutons
16 Calamata olives
2 (6 oz.) jars marinated artichoke hearts
Salt & pepper to taste
Wine vinegar to taste
2/3 c. pure olive oil

1. Into large salad bowl, gently tear each head of lettuce leaves into bite- size pieces. Toss. Add chopped parsley leaves and chopped scallions.

2. Sprinkle very lightly with oregano and garlic powder. Add Parmesan cheese. Toss very lightly again.

3. Decorate with olives, feta cheese, garlic croutons and artichokes.

4. Blend olive oil, red wine vinegar, salt and pepper to taste. Shake well and slowly pour over salad just before serving. Serves 16-20.