Golden State Chef Salad

• 14 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon finely chopped green olives
• 1 tablespoon lemon juice
• 12 tablespoon snipped chives
• 14 teaspoon sweet paprika
• 14 teaspoon salt
• 18 teaspoon cracked black pepper
• 1 tablespoon milk or 1 tablespoon heavy cream
• 4 cups romaine lettuce (cos)
• 12 lb asparagus spear, trimmed and roasted, cut into 2-inch pieces (read *NOTE)
• 6 yellow cherry tomatoes, cut in half or 6 cherry tomatoes
• 2 -3 slices bacon, crisply cooked and cut up into bite size pieces
• 13 cup white cheddar cheese, cut into small cubes (I used Irish Dubliner Vintage)
• 14 cup sliced cucumber
• 2 hard-boiled eggs, sliced

1. *NOTE: To roast the asparagus, place the spears singly in a baking pan.
2. Cook at 400 degrees for about 7 minutes, turning them at the halfway mark so that they roast evenly.
3. Spears should still be crisp NOT mushy.
4. Set aside to cool.
5. Dressing: Place all ingredients in a small bowl and mix well.
6. Yield: 1/3 cup.
7. Salad dressing is best prepared at least 1 hour in advance.
8. (If dressing it too thick, thin with a little bit more milk or cream.
9. ).
10. Salad: Wash the romaine lettuce.
11. Use a salad spinner to dry the lettuce.
12. Place the romaine in a salad bowl.
13. Toss with the remaining salad ingredients.
14. Serve dressing on side.

mayonnaise, ketchup, green olives, lemon juice, chives, sweet paprika, salt, cracked black pepper, milk, romaine lettuce, spear, yellow cherry tomatoes, bacon, cheddar cheese, cucumber, eggs

Taken from www.food.com/recipe/golden-state-chef-salad-224576 (may not work)