Ingredients

• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 large cucumber, peeled, halved lengthwise, sliced crosswise
• 2 medium tomatoes, cut into wedges
• 1 yellow bell pepper, sliced into thin strips
• 1 small sweet onion, halved and sliced
• 1 (3.25 ounce) can ripe black olives (can substitute kalmata olives for more intense flavor)
• 5 tablespoons CRISCO® Oil
• 2 1/2 tablespoons white wine vinegar
• 1 1/2 teaspoons dried oregano
• 1 teaspoon grated lemon peel
• 1/2 cup crumbled feta cheese
• 6 cups assorted salad greens, washed, dried and chopped or torn