Ingredients:

• 1 medium head lettuce
• 1 bunch romaine
• 10 radishes, sliced
• 1 medium cucumber, sliced
• 6 scallions (with tops), cut into 1/2−inch pieces
• 1/2 cup olive or vegetable oil
• 1/3 cup wine vinegar
• 1 teaspoon salt
• 1 teaspoon dried oregano leaves
• 24 Greek or ripe green olives
• 1/4 cup crumbled feta cheese
• 1 (2 ounce) can rolled anchovies with capers, drained

• Tear lettuce and romaine into bite−size pieces.
• Place lettuce, romaine, radishes, cucumber and scallions in large plastic bag.
• Close bag tightly and refrigerate. Shake oil, vinegar, salt and oregano in tightly
• covered jar; refrigerate.
• Just before serving, shake dressing. Add dressing and olives to vegetables in bag.
• Close bag tightly and shake until ingredients are well coated.
• Pour salad into large bowl; top with cheese and anchovies.
• Yields 8 servings.