YIELD: 4 SERVINGS 8 cups mixed salad greens or torn Bibb lettuce2 cups julienne strips ham16 asparagus spears, trimmed, cooked and chilled1 pint red or yellow cherry or teardrop tomatoes4 hard cooked egged, peeled and quartered¼ cup chopped fresh tarragon¼ cup extra virgin olive oil2 Tbsps. balsamic or raspberry vinegar1 clove garlic, minced½ tsp. salt¼ tsp. fresh ground black pepper 1. Arrange greens over four large plates or shallow bowls. Arrange ham, asparagus, cherry tomatoes and ...

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