Nizzarda Salad

• 1 head lettuce, washed and crisped
• 4 ripe tomatoes, quartered
• 1 cup cooked green beans
• 1 cup celery, sliced
• 1 green pepper, seeded and sliced
• 1 can solid-pack tuna, broken up
• 8 anchovy fillets
• 8 black olives
• 1 bottle Bernsteins' Italian Dressing

Tear lettuce into a large salad bowl. Arrange tomatoes around the edge, the beans in the center and the celery, pepper and tuna among the tomatoes. Top tuna chunks with anchovy fillets and garnish with olives. Chill throughly. Pour over dressing just before serving. Serves 4. Variation: Substitute salmon for tuna and pour over Bernsteins' Herb Garden French.