|Head of lettuce||1⁄2|
|Romaine/Endive||1⁄4 Bunch (25 gm)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Sliced celery||1⁄4 Cup (4 tbs)|
|Cold cooked meat julienne strips||1⁄4 Cup (4 tbs) (Such As Beef, Ham, Tongue, Luncheon Meat)|
|Cold cooked chicken julienne strips/Cold cooked turkey julienne strips||1⁄4 Cup (4 tbs)|
|Swiss cheese julienne strips/Julienned anchovy strips||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|French dressing||2 Tablespoon|
|Ripe olives||4 (Dressing)|
|Hard cooked eggs||1 , sliced (Dressing)|
Tear greens into bite-sized pieces.
Toss greens with onion, celery, meat, chicken, cheese, and anchovies, reserving a few strips of meat, chicken, and cheese for garnish.
Just before serving, toss with dressings.
Garnish with reserved julienne strips, ripe olives, and hard-cooked egg.