Golden State Chef Salad

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.

• Ready In: 15 mins
• 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

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.