Divide 6 cups each bite-size pieces romaine and head lettuce, 16 radishes, sliced, 2 cucumbers, sliced, and 8 scallions, cut up, between 2 large plastic bags. Add 1/4 cup plus 2 tbsp oil and vinegar salad dressing and 18 Greek or ripe olives to each bag.

Close bags and shake until ingredients are coated. Divide among 12 salad bowls; top with 1/2 cup crumbled blue or feta cheese and 2 cans (2 oz each) rolled anchovies with capers, drained.

12 servings