|Head of lettuce||1 Medium|
|Romaine||1 Bunch (100 gm)|
|Radishes||10 , sliced|
|Cucumber||1 Medium, sliced|
|Green onions with tops||6 , cut into 1/2-inch pieces|
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Wine vinegar||1⁄3 Cup (5.33 tbs)|
|Dried oregano leaves||1 Teaspoon|
|Green olives||24 (Greek Or Ripe)|
|Crumbled feta cheese||1⁄4 Cup (4 tbs)|
|Canned rolled anchovies with capers||2 Ounce, drained (1 Can)|
Tear lettuce and romaine into bite-size pieces.
Place lettuce, romaine, radishes, cucumber and green onions 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.