1 med. head iceberg lettuce, broken into bite-size pieces
1 lg. cucumber, skinned and sliced thin
2 lg. tomatoes, cut into bite-size pieces
1 c. Greek feta cheese, cubed
15 Greek black olives
1 med. onion, sliced thin
1 1/2 c. julienne beets
1 can anchovy filets, drained and cut into thirds
1/2 c. olive oil
1/4 c. white wine vinegar
1 tsp. dry mustard
Salt and pepper to taste

In a large wooden bowl, place the lettuce, cucumbers, tomatoes, cheese, olives, onions, beets, and anchovy filets. Mix oil, vinegar, mustard, salt and pepper together thoroughly. Pour the dressing over the salad and toss gently. Serves 6-8.