2 Large cans gluten-free artichoke hearts, drained 
8 baby carrots, sliced lengthwise
10 asparagus stalks previously steamed until bright green and tender crisp
1 medium tomato
½ yellow or red bell pepper
5 fresh basil leaves, chopped
4-6 oz. feta cheese
4 tablespoons fresh grated Romano (or Parmesan) cheese

2 tablespoons olive oil

tablespoon white wine or rice vinegar
1 tablespoon balsamic vinegar
2 cloves fresh pressed garlic
¾ teaspoon dry mustard
Fresh ground black pepper

Chop the artichokes into medium bowl. Cut the asparagus into 1 inch pieces and add to the artichokes. Cut up other vegetables into medium pieces and add to mixture tossing carefully. Pour on dressing mixture and add Romano. Gently stir in Feta cheese just before serving.

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