Mixed Green Salad with Lemon, Olives and Anchovies Recipe courtesy Rachael Ray 2 hearts romaine, chopped 1 sack mixed baby greens, about 6 cups 2 lemons, juiced Salt and pepper 1/3 cup extra-virgin olive oil, enough to coat greens evenly 1 cup pitted fancy black or green olives, from specialty olive case near deli counter 1 tin flat fillets of anchovies, drained 1/4 cup chopped or snipped fresh chives Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish.		Recipe Summary Difficulty: Easy Prep Time: 10 minutes Yield: 8 servings User Rating: No Rating

Episode#: TM1C53
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