- 2 heads boston lettuce washed and torn
- 1 large red onion sliced and separated into rings
- 2 large seedless oranges peeled and cut crosswise into slices
- 1 pound fresh asparagus spears blanched
- 1/2 cup creamy poppy seed dressing
ASPARAGUS BOSTON LETTUCE AND ORANGE SALAD This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Benson Estate In Canton, Texas In 1987.