1 head iceberg lettuce
1/2 c. radishes
1/2 c. chopped green onion
1/3 c. oil (half olive and half corn oil)
2 tbsp. lemon juice
2 tsp. sugar
1/2 tsp. salt
Dash of pepper
4 oz. fita or Romano cheese
1 c. flat anchovy fillets, drained
2/3 c. whole ripe pitted olives
Crumbled oregano

Chop lettuce, radishes and onions into bowl. Toss dressing with greens. Crumble cheese and sprinkle over greens. Wrap each olive with anchovy and place inside cheese ring. Sprinkle with oregano.