|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|
|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|
|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.