1/2 head lettuce (romaine, endive, and leaf can be used)
2 celery stalks, chopped
1 med. sized cucumber
2 slices green onions
1 med. tomato, cut in quarters
1/4 green pepper
4 black olives, Greek
4 anchovy fillets
4 pieces Feta cheese, can be crumbled
2 garlic cloves
1 tsp. oregano
3 tbsp. vinegar
1/3 c. pure olive oil
Salt and pepper to taste

Select salad greens, wash thoroughly, shake off excess water and drain on papaer towels. Then place in refrigerator to chill and crisp. Tear in bite sized pieces and put in bowl that has been rubbed with the cut surface of a clove of garlic (or add garlic to salad dressing). Add other vegetables. Toss with vinegar and oil. Sprinkle with salt and pepper. Garnish with olives, anchovies, feta cheese. Sprinkle with oregano.