Golden State Chef Salad

Name: Golden State Chef Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 1/4 cup mayonnaise; 2 tablespoons ketchup; 1 tablespoon finely chopped green olives; 1 tablespoon lemon juice; 1/2 tablespoon snipped chives; 1/4 teaspoon sweet paprika; 1/4 teaspoon salt; 1/8 teaspoon cracked black pepper; 1 tablespoon milk or 1 tablespoon heavy cream; 4 cups romaine lettuce (cos); 1/2 lb asparagus spear, trimmed and roasted, cut into 2-inch pieces (read *NOTE); 6 yellow cherry tomatoes, cut in half or 6 cherry tomatoes; 2 -3 slices bacon, crisply cooked and cut up into bite size pieces; 1/3 cup white cheddar cheese, cut into small cubes (I used Irish Dubliner Vintage); 1/4 cup sliced cucumber; 2 hard-boiled eggs, sliced

Submitted by COOKGIRl

"Found on a bunch of fresh organic asparagus from where else but California! I made a few changes and added some other things to the original recipe. The Thousand Island dressing was found off the website apinchof.com."

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Ready In:: 15mins
Ingredients:: 16
Serves:: 2

ingredients

Thousand Island Dressing
¹⁄₄ cup mayonnaise
2 tablespoons ketchup
1 tablespoon finely chopped green olives
1 tablespoon lemon juice
¹⁄₂ tablespoon snipped chives
¹⁄₄ teaspoon sweet paprika
¹⁄₄ teaspoon salt
¹⁄₈ teaspoon cracked black pepper
1 tablespoon milk or 1 tablespoon heavy cream
Salad
4 cups romaine lettuce (cos)
¹⁄₂ lb asparagus spear, trimmed and roasted, cut into 2-inch pieces (read *NOTE)
6 yellow cherry tomatoes, cut in half or 6 cherry tomatoes
2 -3 slices bacon, crisply cooked and cut up into bite size pieces
¹⁄₃ cup white cheddar cheese, cut into small cubes (I used Irish Dubliner Vintage)
¹⁄₄ cup sliced cucumber
2 hard-boiled eggs, sliced

directions

*NOTE: To roast the asparagus, place the spears singly in a baking pan.
Cook at 400 degrees for about 7 minutes, turning them at the halfway mark so that they roast evenly. Spears should still be crisp NOT mushy. Set aside to cool.
Dressing: Place all ingredients in a small bowl and mix well. Yield: 1/3 cup. Salad dressing is best prepared at least 1 hour in advance. (If dressing it too thick, thin with a little bit more milk or cream.).
Salad: Wash the romaine lettuce. Use a salad spinner to dry the lettuce.
Place the romaine in a salad bowl. Toss with the remaining salad ingredients.
Serve dressing on side.