- 1 pound asparagus, rinsed
- 1 pound thin-skinned red potatoes (about 1 1/2 in. wide), scrubbed
- 1 firm-ripe papaya (about 1 lb.), peeled and seeded
- 4 cups salad mix (about 4 oz.), rinsed and crisped
- 1/2 cup calamata olives, pitted
- Green onion dressing
Christine Datian And Bill Hodson, Her Business Associate, Created This Lavish Salad As The Main Course For Lunch Or Dinner.
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