This fabulous salad gave me back my faith in my salad-sense after yesterday's fail. I've always liked marinated artichoke hearts, but I never realized how great the brine is as a dressing, especially with a little balsalmic vinegar. I also used up the last of my goat feta in this one, and it was the perfect touch. The avocados and artichokes are both quite delicate, so toss it gently to prevent their breaking up.
Recipe: Tear green curly-leaf lettuce, add slivered almonds, dried cranberries, crumbled feta and slices of artichoke hearts and avocados. For dressing, use the brine from the artichokes and a dash of balsalmic vinegar. Toss everything together until just mixed.
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