Artichoke Salad With Oregano Dressing - cooking recipe

Ingredients

3/4 c. rice wine vinegar
1 Tbsp. salt
1 Tbsp. sugar
2 tsp. black pepper
1 tsp. dried oregano
1 1/2 tsp. dried basil
2 cloves garlic, halved
3/4 c. olive oil
8 oz. spinach, washed
1 head iceberg lettuce
6 to 8 oz. ripe pitted olives, drained
12 oz. artichoke hearts, jarred and marinated (you will use this liquid)

Preparation

Wash and dry spinach and lettuce.
Mix the lettuce and spinach with the olives, artichoke hearts and their liquid.
Pour the desired amount of dressing over and mix well.