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Salad: 1 pound fresh asparagus 1 (14-ounce) can artichoke hearts, drained 1 (14-ounce) can hearts of palm, drained and cut in thirds 1 (12 1/2-ounce) jar baby carrots, drained 1 cup sliced fresh mushrooms 1/2 cup pitted ripe olives 1 (0.7-ounce) envelope Italian Salad Dressing Mix 1 small head Romaine lettuce, separated 1 (10-ounce) package fresh spinach 1 avocado, peeled and sliced in wedges 1 cup croutons 8 slices of bacon, cooked and crumbled Sour Cream Sauce: 1 (8-ounce) carton sour cream 1/2 cup mayonnaise or salad dressing 2 teaspoons prepare horseradish 2 teaspoons chopped chives, fresh 2 teaspoons grated onion 1 teaspoon lemon juice 1/4 teaspoon dry mustard Snap off tough ends of asparagus. Remove scales. Cook in small amount of boiling water 6-8 minutes; drain. Place asparagus and next 5 ingredients in a shallow dish. Prepare dressing mix according to package directions; pour over vegetables. Cover and refrigerate 3 hours. Drain vegetables, reserving marinade. Line a large platter with lettuce. Top with spinach leaves. Arrange marinated veggies and avocado on spinach. Drizzle reserved marinade over salad. Serve with sour cream sauce, croutons, and bacon. Sour Cream Sauce: Combine all ingredients; stir well. Chill. Yield: 12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |