California Salad

1 handful (per person)	mixed greens
10-20	cherry tomatoes
1 can	hearts of palm, sliced 3/4”
1 small jar	pickled mushrooms
1-2	Hass avocados, cubed large
1 small jar	pickled artichoke hearts
1/2 lb.	feta cheese, crumbed
2-4	stuffed baby eggplants, sliced 1/2”
1/4 lb.	Italian or Greek olives, pitted
	vinaigrette or Italian dressing

Wash all greens and dry well. Add the remaining ingredients just prior to serving. Toss well with dressing and serve.