1 c. sliced raw fennel, white only (substitute celery ok)
6 green onions
1/2 c. sliced red onions
6 black olives
6 green olives
6 artichoke hearts, halved
1/2 c. pimiento strips
1/2 c. sliced radishes
1 tbsp. lemon juice
2 tbsp. olive oil
1 lb. Genoa salami, sliced

Line a small platter with lettuce leaves. Arrange cut vegetables and salami evenly on platter. Sprinkle with lemon juice and olive oil.