• 1 lb. mixed field greens
• 2 medium to large tomatoes (wedges)
• 1 medium red onion (sliced)
• 1/2 lb. feta cheese (crumbled)
• 1 cup Kalamata olives
• 1/2 cup peperoncini peppers
• 12 anchovy fillets * (optional)

Dressing: 4 oz. Gazebo Room Greek Salad Dressing

Preparation:
Place salad greens in a large mixing bowl. Add tomato wedges, onion slices, crumbled feta, olives, and peppers. Pour in dressing and toss vigorously. Divide contents of bowl evenly over 6 salad plates. Top off salads with anchovies.*