Ingredients:

4 pints mixed salad greens or torn Bibb lettuce

2 cups ham, julienne sliced

16 asparagus spears, trimmed, cooked and chilled

2 cups red or yellow cherry or teardrop tomatoes

4 hard-cooked eggs, peeled and quartered

1⁄4 cup fresh tarragon, chopped

1⁄4 cup extra virgin olive oil 

2 tablespoons balsamic or raspberry vinegar

1 clove garlic, minced

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

 

Directions:

Arrange greens over four large plates or bowls. Arrange ham, asparagus, cherry tomatoes and eggs over greens. Sprinkle tarragon over salads. Combine oil, vinegar, garlic, salt and pepper; mix well. Drizzle the dressing over salad. Makes four servings.