Fresh Asparagus Salad
|Fresh asparagus||2 Pound, cooked|
|Iceberg lettuce head||1 Small, broken into small pieces|
|French dressing||3 Tablespoon|
|Tomatoes||2 , sliced in thin wedges|
|Cucumber||1 Small, peeled and sliced|
|Scallions||3 , sliced thin (Green Onions)|
|Hard cooked eggs||2 , sliced|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
Toss the lettuce with a little French dressing and spread it out in a wide bowl or on a deep plate.
Put little bunches of 3-4 spears of asparagus all around the outside of the lettuce, with groups of 3-4 wedges of tomato between.
Insert the cucumber slices over and between the asparagus and tomatoes.
Sprinkle the sliced scallions over everything.
Arrange the egg slices in a small circle in the center of the plate.
Sprinkle the ripe olives over the eggs.
Drizzle French dressing lightly over the entire platter and serve with more dressing.