Recipe: Mixed Emotions Salad (with lettuce, tuna, olives, 1960's)

MIXED EMOTIONS SALAD

1 tablespoon olive oil
Dash garlic powder
2 tablespoons sesame seed
1 large head lettuce, torn in bite-size pieces
1 (6 or 7 ounce) can tuna, flaked
1 (4 ounce) jar antipasto
1 cup pitted ripe olives
1 (2 ounce) can anchovies, cut in 1/2-inch pieces
2 medium tomatoes, cut up
1/4 cup olive oil
2 tablespoons wine vinegar

Combine 1 tablespoon olive oil with garlic powder in small skillet; add sesame seed. Heat and stir till lightly brown.

Place next 6 ingredients in large bowl, and toss with
1/4 cup olive oil and the vinegar. Sprinkle with the toasted sesame seed.

Makes 6 to 8 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Better Homes and Gardens magazine, 1960's