1 med. head iceburg lettuce, chopped
1 head curly endive, chopped
2 tomatoes, peeled and chopped
3/4 c. cubed feta cheese
1/4 c. sliced pitted ripe olives
1/4 c. sliced green onions
1 (2 oz.) can anchovy fillets, drained (optional)
2/3 c. olive or salad oil
1/3 c. white wine vinegar
1/4 tsp. dried oregano, crushed

In mixing bowl, toss together chopped lettuce and endive. Mound into 6 individual salad plates. Atop greens arrange tomatoes, feta cheese, olives, green onion and anchovies.

To make dressing, combine oil, vinegar, oregano, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and shake well to mix. Pour dressing over salads. Makes 6 servings.