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1 pound fresh asparagus
1 (14-ounce) can artichoke hearts, drained
1 (14-ounce) can hearts of palm, drained and cut in
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

Sour Cream Sauce: Combine all ingredients; stir well. Chill.

Yield: 12 servings.

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