Penguin Salad

Instructions

1. Cut a thin slice off large end of egg and stand egg up.
2. For penguin's head, insert one end of toothpick lengthwise into a ripe olive.
3. Insert other end in top of egg.
4. Use 1/4 of olive (cut lengthwise) for each wing or lengthwise sliver for "necktie"; poke short piece of toothpick into each section of olive first (from inner side), then into egg.
5. For feet, cut a lengthwise slice of carrot, a little less than 1/2 inch thick.
6. Cut the slice crosswise in 3/4-inch lengths.
7. Taper sides of each piece of carrot and notch wide end to make webbed foot.
8. Tuck a pair of feet part way under egg.
9. Whittle a beak from carrot and push into olive-head for nose. Place on lettuce.