On individual salad plates arrange a bed of lettuce on each plate. I prefer Bib or Boston lettuce.

Arrange the following on the lettuce:

3-5 asparagus spears (canned)
3 pitted black olives
1/4 hard boiled egg
3 marinated artichoke hearts (reserve oil from jar)
1 tomato wedge
3 carrot curls

To the oil in the artichoke jar I add 1/2 cup mayonnaise. Shake the dressing and pour over salads.