Deviled beef toss recipe from 1969

1 head romaine, torn in pieces

1/2 medium head iceberg lettuce, torn in pieces (about 3 cups)

1 1/2 cups cooked roast beef strips

1 cup cherry tomatos

1/2 medium onion, sliced and separated into rings

1 2-ounce can rolled anchovy fillets

In a large salad bowl, toss together romaine and iceberg lettuce. Arrange beef strips, halved and whole cherry tomatoes, onion rings and anchovies.

For the dressing:

In a small mixer bowl, mix together 1 tbsp. sugar, 1 tsp. salt, 1 tsp. dry mustard, 1/4 tsp white pepper and a dash of paprika. Add 1 tbsp. horse radish and 1/2 tsp. grated onion. While mixing it add alternating 2/3 cup salad oil and 1/3 cup white wine vinegar.