1/2 head iceberg lettuce
1 green pepper
1/4 cup pitted green olives
2 celery stalks
1/2 cup canned tuna fish
1 can anchovies
6 canned sardines
Tear lettuce into bite size pieces.
Slice tomato and pepper into thin strips.
Cut radishes into slices.
Place vegetables and tuna fish into large bowl; toss gently.
Fill 6 individual salad bowls with tossed salad.
Garnish each salad with anchovies and sardines.
Pour dressing over individual salads or pass and let guests pour their own.