1 head curly leaf lettuce
1 bunch curly endive
1 bunch Romaine
3 lg. tomatoes, cubed
1 lg. unpared cucumber, sliced
1 c. feta cheese, crumbled
3/4 c. Greek or black olives, sliced
1 red onion, thinly sliced
1/2 c. sliced radishes
1 (2 oz.) can anchovies, drained, chopped
1 1/2 tsp. oregano, crumbled

Carefully wash and dry salad greens. Break into pieces and place in large salad bowl. Add remainder of ingredients; toss gently. Chill at least 1 hour.

At serving time, toss with the following dressing to coat leaves. Serve immediately. Serves 12.

DRESSING:

2/3 c. salad oil
1/3 c. white wine vinegar
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 clove garlic

Combine ingredients in jar; shake well; chill.