Greek Salad - cooking recipe

Ingredients

1 medium head iceberg lettuce, torn
1 head curly endive, torn
1/4 c. sliced red onion, separated into rings
2 medium tomatoes, cut into wedges
3/4 c. crumbled Feta cheese (3 oz.)
1/4 c. sliced, pitted, ripe olives
1 (2 oz.) can anchovy fillets, drained (optional)
1/3 c. olive oil or salad oil
1/3 c. white wine vinegar
1/2 tsp. salt
1/4 tsp. dried oregano, crushed
1/8 tsp. pepper

Preparation

In mixing bowl, toss together the torn lettuce, curly endive and onion rings; mound onto 8 individual salad plates.
Atop the greens, arrange tomatoes, Feta cheese, olives and the anchovies, if desired.