4 hard-cooked eggs
Salad greens
Sliced red onions
Red pepper slices
Chilled marinated artichoke hearts
Green pepper slices
Sliced fresh mushrooms
Sliced zucchini
Anchovy fillets
Sliced ripe olives
Tomato wedges

Wash and thoroughly dry salad greens. Arrange in a large flat bowl or basket. Top with salad toppings of your choice from the listing above. Arrange in artistic manner. Present antipasta at table. Add oil-vinegar dressing of your choice. Serve on individual salad plates.

NOTE: Firm vegetables -- onion, pepper, mushrooms and zucchini may be cleaned, sliced and marinated in oil-vinegar dressing several hours before the salad is prepared for increased flavor and interest.