8 c. mixed salad greens (Romaine, Boston and Bibb lettuce), washed, dried and torn into pieces
1 bunch scallions, chopped
1 green pepper, diced
1 c. cooked, chilled artichoke hearts
3 c. poached fresh salmon, chilled
1 lb. marinated cooked green beans
1 bunch tiny beets, cooked, peeled and chilled
1 red pepper, diced
6 hard-cooked eggs, halved
12 anchovy fillets (optional)
4-6 sm. cooked red-skinned potatoes, sliced
3 tomatoes, cut into wedges
12 black olives
Mustard salad dressing

Place greens, scallions, peppers and artichoke hearts in a deep spaghetti dish or shallow salad bowl. Toss lightly. Place salmon in mound in the middle of the greens.

Drain beans and arrange in piles at 3-6-9-12 o'clock positions. Arrange beets in one quadrant, egg halves topped with anchovy fillets in another. Toss potato slices in tablespoon of bean marinade and arrange in third quadrant. Toss salad with dressing at table after guests have seen your composition. Serves 8.