Refreshing and satisfying fare with a touch of luxury. Serve it with jellied madrilene for the soup course and hot garlic French bread.
Make the salad dressing, using the sour cream, mayonnaise, and cottage cheese. Season with a little salt, salad herb mixture, and the sherry. If you use canned shrimp and mushrooms, rinse them thoroughly before using. Mix them, with the halved olives, into the dressing. Line a shallow, medium-sized salad bowl with lettuce, and place a row of tomato slices around the bowl so that the lettuce shows above them. Spoon the shrimp mixture into the middle. Sprinkle with parsley. Garnish with the hardcooked egg sections sprinkled with paprika.