Chicken and Pepperoncini Salad with Feta

Dressing:
1/4 cup cider vinegar
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 tablespoons dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon dried oregano
1/2 teaspoon hot sauce or to taste

Salad:
12 cups torn lettuce
12 plum tomatoes, seed and sliced thin lengthwise
8 water-packed canned artichoke hearts, drained and quartered
1/4 cup thinly sliced red onion
8 pepperoncini, sliced thin crosswise
1/4 cup chopped fresh parsley
1 cup chopped cooked white chicken meat
1-1/2 ounces feta cheese, crumbled (about 1/3 cup)

Directions
In a small jar, combine all dressing ingredients. Shake well and refrigerate until serving time.

Place mixed greens in a large salad bowl. Decoratively arrange all other salad ingredients on top. Refrigerate until serving time.

At serving time, shake salad dressing well and pour over salad. Toss gently, but thoroughly, to coat lettuce leaves. Add parmesan and toss lightly. Sprinkle with pepper and serve.

Serves 4