A salad best paired with a Mediterranean-style dish.  Also, Mike's first attempt at making a salad that somehow worked.

2 Bags Mixed Lettuce                                               1/2 Can of Large Olives (Stuffed)
1/3 Onion, Sliced                                                       Lemon Juice
1 Can Diced Italian Tomatoes                               Olive Oil
1 Small Can Sliced Mushrooms                            Wine Reduction Leftovers
1 Log Goat Cheese, Sliced                                       Basil
3-4 Sliced Roasted Red Peppers (Canned)      Rosemary
Salt and Pepper

Mix all ingredients in a large salad bowl.  Take the remnants of a wine reduction sauce (explained in other entries) and pour over the salad.  Add several squirts of lemon, and season with salt, pepper, basil, and rosemary to taste.  Toss salad a second time to ensure a proper mixture.

The best salad you've never had.

2 Hard boiled eggs                                             Cilantro Sprigs
1 can of chick peas (cooked)                          1 sliced tomato      
1 dozen large shrimp                                         1 Green Onion (chopped)
Chopped lettuce                                                  Oregano
2 large ripe avocados                                       Lemon Juice
4 tbsp plain yogurt                                            Olive Oil

Cook shrimp in medium sauce pan with olive oil and oregano.
Create avocado mixture by mashing the avocados and mixing with yogurt and lemon juice.
Place shredded lettuce in center of plate with chick peas on top.
Dollop avocado mixture on top of chickpeas and lettuce.
Slice eggs into quarters and arrange with tomato slices around plate.
Interchange shrimp on outer edge of plate.
Sprinkle onion on top and add cilantro for garnish.