Lettuce - 1 medium head, torn in pieces
Frozen asparagus spears - 1 package (10 ounces), cooked, drained & chilled
Cooked chicken - 1 cup, cut in strips
Cooked ham - 1 cup, cut in strips
Hard-cooked eggs - 2, sliced
FOR THE BLUE CHEESE MUSHROOM DRESSING
Condensed cream of mushroom soup - 1 can (10 3/4 ounces)
Sour cream - 1/2 cup
Crumbled blue cheese - 1/4 cup
Milk - 2 tablespoons
Lemon juice - 1 tablespoon
1) Take a large salad bowl and arrange torn lettuce leaves in it.
2) Top with an arrangement of chicken, asparagus, eggs and ham.
3) FOR THE DRESSING: Take a mixing bowl and combine soup, sour cream, cheese, lemon juice and milk. Blend well to form a smooth paste. Place in the refrigerator to chill.
4) Pour the dressing over the salad and serve
TIP: The dressing can be thinned to desired consistency by adding more milk, as per requirement.