Greek Salad

• 3 cups curly endive lettuce (use one or both for a total of 3 cups) or 3 cups romaine lettuce, torn (use one or both for a total of 3 cups)
• 1 12 cups iceberg lettuce or 1 12 cups spinach, torn
• 8 ounces cooked lean lamb (1 1/2 cups) or 8 ounces cooked pork (1 1/2 cups) or 8 ounces cooked chicken (1 1/2 cups) or 8 ounces cooked turkey (1 1/2 cups) or 8 ounces cooked beef (1 1/2 cups) or 8 ounces cooked goat meat, cut into bite-size strips (1 1/2 cups)
• 1 medium tomatoes, chopped
• 12 small cucumber, thinly sliced
• 12 cup feta cheese, crumbled
• 6 radishes, thinly sliced
• 14 cup green onion, thinly sliced
• 2 tablespoons pitted ripe olives, sliced
• 12 cup greek vinaigrette (recommend Greek Vinaigrette)
• 4 anchovy fillets, drained rinsed and patted dry (optional)

1. In large bowl, toss together all greens and divide among 5 salad plates.
2. Arrange 1/4 of meat, tomato, cucumber, feta cheese, radishes, green onions and olives on each plate of greens.
3. Drizzle with Greek Vinaigrette (about 2 tbsp per plate).
4. If desired, top each with anchovy fillet.

endive lettuce, spinach, lean lamb, tomatoes, cucumber, feta cheese, radishes, green onion, olives, greek vinaigrette, anchovy

Taken from www.food.com/recipe/greek-salad-424059 (may not work)