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.