Chefs Salad with Blue Cheese Mushroom Dressing

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Oct. 24, 2011

Ingredients

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
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

Directions

MAKING

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.

SERVING

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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6