Golden State Chef Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 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 cheddar cheese, cut into small cubes (i used irish dubliner vintage)
• 1/4 cup sliced cucumber
• 2 hard-boiled eggs, sliced

Recipe

• 1 *note: to roast the asparagus, place the spears singly in a baking pan.
• 2 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.
• 3 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.).
• 4 salad: wash the romaine lettuce. use a salad spinner to dry the lettuce.
• 5 place the romaine in a salad bowl. toss with the remaining salad ingredients.
• 6 serve dressing on side.