From Robin Miller Quick-Fix Meals. THIS RECIPE IS MEANT TO BE USED IN CONJUNCTION WITH THREE OTHER MEALS (please see HERBED FISH CAKES in the "Entrees" section).

Total Time: 10 minutes
PREP TIME: 10 MINUTES

SERVES 4 TO 6

Fish and artichokes love each other. It must be all that time spent together in the Mediterranean region. Toss this concoction over colorful greens and you've got a hearty salad for any weeknight. For a beautiful "entertaining" salad, add 1/2 pound cooked small shrimp. I like to serve this with Quick Bruschetta with Tomatoes and Olives (see "Sides"). If you don't want to fire up the oven for toasting the bruschetta, use melba toast squares or bagel chips as the base for the tomato-olive topping.
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3 leftover Herbed Fish Cakes (see HERBED FISH CAKES), crumbled
2 14-ounce cans artichoke hearts, drained and chopped
3  tablespoons drained capers
3 tablespoons chopped fresh oregano or parsley
3 tablespoons cider vinegar
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper
9 cups chopped red lettuce leaves

In a large bowl, toss the fish cakes, artichoke hearts, capers, oregano, vinegar, and oil together until well combined. Season to taste with salt and pepper. Serve the fish mixture over the lettuce.