Note: Assemble the salad on 2 dinner plates and serve.
–shrimp (30 small, thawed from frozen, tail-off, shelled, deveined)
–black olives (sliced, 1 small can, drained)
–olive oil (drop or 2)
–milk (dairy, almond, or soy, 1 tablespoon)
–feta cheese (one-quarter cup, broken)
–tomato (fresh, 1, medium, cut into 4 slices)
–iceberg lettuce (broken, 2 handfuls)
–chickpeas (one-half can, rinsed and drained)
–sesame sauce (bottled, 5 tablespoons)
–lemon juice (3 tablespoons)
–garlic (minced, in a jar, 1 tablespoon)
–salt and pepper
1 – Place 2 eggs in a small covered baking dish. Season with salt and pepper. Add 1 tablespoon of milk and a drop or two of olive oil. Stir briskly. Microwave on high for 2 minutes. When finished, divide the egg into 2 parts, and place 1 part in the center of each dinner plate.
2 – Rinse and place the thawed shrimp in a covered baking dish. Add one-eighth cup of water, but no seasoning. Microwave on high for 3 minutes. When finished, drain and place the shrimp in the refrigerator to cool while preparing the rest of the salad.
3 – Fan the other food around the egg: sliced tomato (2 slices each plate) topped by feta cheese, black olives (one-half can each plate), chickpeas (one-quarter can each plate), iceberg lettuce (1 handful each plate), and shrimp (15 per plate).
4 – In a small mixing bowl, place sesame dressing, lemon juice, minced garlic, and one-eighth cup of water. Stir well.
5 – Serve the prepared dinner plates with the sesame dressing drizzled on top.
–salad adapted from Real Simple magazine.