1 (6-ounce) jar oil marinated artichoke hearts, drained, reserve marinade
1 tablespoon red wine vinegar or balsamic vinegar
1/8 teaspoon coarse ground pepper
1 (5-ounce) package French or Italian blend mixed salad greens*
1/4 pound slice deli turkey breast, cut into 1/2-inch cubes
2 medium Roma tomatoes, cut into wedges
1 tablespoon freshly grated Parmesan cheese
To pack along, place salad in large plastic storage container. Place remaining half of dressing in small plastic storage container. Keep in ice-packed cooler until serving time. At serving time, toss salad with remaining dressing.