Shanna's Chief Salad

1 head lettuce, washed and chilled 
1 small head romaine or endive, washed and chilled 
1 cup julienne strips cooked meat (beef, ham, tongue) 
1 cup julienne strips cooked chicken or turkey 
1 cup julienne strips Swiss cheese 
1/2 cup chopped green onion 
1/2 cup sliced celery 
2 ounce can anchovy fillets, drained 
1/2 cup mayonnaise or salad dressing 
1/4 cup French dresssing 
  Ripe olives 
2 hard-cooked eggs, sliced 
2 tomatoes, cut in wedges 
 
Preparation Tips:

Into large salad bowl, tear lettuce and romaine into bite-size pieces (about 12 cups). Reserve a few strips of meat and cheese. Toss remaining meat and cheese strips, the onion, celery and anchovies with salad greens.

Blend mayonnaise and French dressing; pour over salad and toss. Garnish with reserved meat and cheese strips, the olives, egg slices and tomato wedges. 4 generous servings.

Russian Salad: Add 1/2 cup each diced cooked beets, kidney beans (drained) and sauerkraut (drained), 1 to 2 tablespoons minced sardines, 1 medium potato, cooked and diced, and 1/4 cup each diced cucumber and sweet pickle. Garnish with sieved hard-cooked egg and caviar.

He drew a circle that shut me out
Heretic, rebel, a thing to flout.
But Love and I had the wit to win!
We drew a circle that took him in.