1/2 lb  Mixed Shredded Lettuces
1   Ripe Tomato, cut into thin slices
1/4 med  Onion, cut into paper thin slices
2 stalks  Hearts of Palm, cut into 1/4" rounds
4   Pickled Artichoke Hearts, cut into 1/2" cubes
12   Black Olives (oil cure is best) cut in half
2 oz  Feta cheese, crumbled
2 oz  Yogurt or Sour Cream (can use nonfat)
2 tbs  Lemon Juice
1/4 lb  Chilled, cubed, cooked meat (optional)
1/2  Avocado, cut into 1/2" cubes (optional)
Pile the lettuces on a plate [using a platter is a bit better, but a dinner plate will work]. Cover with slices of onion, then slices of tomato. Mix the hearts of palm, artichoke hearts, olives, and meat and avocado [if used]. Distribute this mix evenly across the plate. Beat the lemon juice into the yogurt/sour cream. The mixture should be just barely pourable; if not, add more lemon juice a few drops at a time, mixing between additions, until it is. Gently mix in the cheese crumbles. Pour in an attractive pattern across the salad. Serve and enjoy!