1 med. head iceberg lettuce, chopped
1 head curly endive, chopped
2 tomatoes, peeled & chopped (1 c.)
3/4 c. cubed feta cheese (3 oz.)
1/4 c. sliced ripe olives
1/4 c. sliced green onion
1 (2 oz.) can anchovy fillets, drained
2/3 c. olive or salad oil
1/3 c. white wine vinegar
1/4 tsp. dried oregano, crushed
1/2 tsp. salt
1/8 tsp. pepper

In mixing bowl toss together lettuce and endive, mound onto 6 individual salad plates. Atop greens arrange tomatoes, feta cheese, olives, green onion and anchovies. Combine remaining ingredients and shake well to mix. Pour dressing over salads. Makes 6 servings.