Composed salads are nothing more than attractively placing the ingredients on the plate. If you’re not the composed type, just toss everything together in a bowl. Cooking the shrimp in their shells have a better taste. 41 to 50 count are the perfect size. Canned tuna, or grilled chicken breast have more taste than precooked shrimp from the fish counter so if you don’t have time to cook and peel the shrimp substitute one of these.
Ice berg lettuce, thinly sliced
1 hard boiled egg, cut into 4ths
1 small tomato, cut into 8ths
4 slices hard salami, julienned about 1/4 inch thick
1/3 to 1/4 jar artichoke salad, drained*
6 to 8 small shrimp cooked
Make a bed of lettuce on the plate. Place the eggs around the plate. Place two tomato wedges between the eggs. Place 4 olives from the artichoke salad between the eggs and tomatoes. Place the artichokes and roasted red peppers in the center, top with the salami and finally the shrimp. Drizzle all with Italian dressing.
*Bottled Artichoke Salad can be found in grocery stores. It consists of quartered artichoke hearts, roasted red peppers and green olives that are marinated. Drain them very well for the salad. Use as much of this as you wish per salad. Any Italian Dressing may be used.