6 tbsp. fat-free Italian salad dressing
1 tbsp. red wine vinegar
1/4 tsp. dry mustard
1 c. artichokes (frozen), thawed
4 c. baby lettuce leaves, mixed
1 c. cherry tomatoes, halved
1/2 small red onion, sliced and separated
1/4 c. Feta cheese with basil and tomato

Combine first 3 ingredients in a large bowl. Stir with a whisk. Stir in artichokes; marinate in the refrigerator 1 hour. Add salad greens, tomatoes and onion. Toss gently. Place 1 1/4 cups salad on each of 4 plates. Sprinkle each with 1 tablespoon cheese.