12 tomato wedges (2 tomatoes cut in 6)
3 hard boiled eggs, each cut in 4 wedges
6 anchovy fillets, cut up
4 to 5 c. assorted lettuce, torn
1/3 c. crumbled bleu cheese
12 pitted black olives
1/2 tsp. oregano
Bottled Italian salad dressing

For each salad arrange tomato and egg wedges, olives and anchovy fillets on top of lettuce. Sprinkle generously with cheese and oregano. Chill. When ready to serve, top with salad dressing. Serves 6.