2 heads iceberg lettuce
2 Burmuda onions, sliced thinly
1 can of both light and white tuna in oil
1 can black olives, pitted
1 can anchovies, flat fillets
1 jar pepper salad (Progresso)
1/4 lb. Mortadella
1/4 lb. Provolone cheese
5 tomatoes, quartered
1 can sardines, boneless in oil
1 jar heart of artichoke
1/4 lb. Genoa salami
1/4 lb. ham

Drain oils and save oils from tuna, sardines and anchovies. Mix well for dressing. Layer lettuce on 1/2 inch deep tray. Roll cold cuts and cheese, place on lettuce bed. Distribute evenly the drained tunas, sardines, anchovies, artichoke, pepper salad, olives, tomatoes and onions around cold cuts. Pour dressing over all. Serves 10-12.