Enlightened Greek Salad

You can find almost all of these fresh ingredients on a well stocked salad bar at your supermarket. They might even have the artichoke hearts.

8 cups torn romaine lettuce
1 cup halved cherry tomatoes
3/4 cup (1/8 inch thick) red onion slices, separated into rings
1/2 cup sliced pitted rip black olives
1/2 cup crumbled feta cheese
8 drained canned artichoke hearts, rinsed and halved
1 English cucumbers, quartered lengthwise and sliced
Enlightened Greek Dressing (recipe below)

Combine first 7 ingredients in a large bowl. Drizzle lettuce mixture with Enlightened Greek Dressing.

ENLIGHTENED GREEK DRESSING

1 can anchovy fillet
3 tablespoons fresh lemon juice
2 1/2 tablespoon olive oil
2 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1/4 teaspoon dried dill
1/4 teaspoon freshly ground black pepper
1 garlic clove, pressed.

Mash anchovy fillet in a small bowl with a fork. Add lemon juice and remaining ingredients stirring with a whisk until blended. Store, covered, in refrigerator for up to 1 week.