INGREDIENTS
8 oz
Artichoke hearts
1 cup
Cherry tomatoes
1
Cucumber
1 tsp
Garlic
1/4 cup
Italian flat leaf parsley
1/2
Lemon
2 tbsp
Oregano, fresh
1/8 tsp
Oregano, dried
1/2
Red onion
1
head Romaine lettuce
1 tsp
Honey
3/4 cup
Kalamata olive, pitted
1 pinch
Salt + pepper
1/4 cup
Olive oil
2 tbsp
Red wine vinegar
1 cup
California walnuts
2 oz
Goat cheese