Individual Relish Plates

2 jars (6oz each) marinated artichoke hearts, drained
18 cherry tomatoes
1 can (3oz) sliced mushrooms, drained
1 can (6oz) pitted ripe olives, drained
spinach leaves
vinegar
salad oil
6 servings
For each serving, arrange artichoke hearts, cherry tomatoes, mushroom slices and olives on spinach-lined salad plate.
Serve vinegar and oil in separate containers.