SALAD:

4 c. lettuce (bite-size pieces)
2 c. fresh spinach, coarsely chopped
1/2 c. alfalfa sprouts
2 c. diced chicken (roasted)
2 c. asparagus
1/2 c. carrots, slivered

Combine lettuce, spinach and sprouts. Cut asparagus into 1-inch diagonals. Drop asparagus into boiling water for 3-4 minutes. Blanch carrots for 1-2 minutes; drain. Add chicken, asparagus and carrots to salad greens.

CURRIED MAYONNAISE DRESSING:

2 tbsp. olive oil
1 tbsp. fresh lemon juice
2 tbsp. mayonnaise
1 tsp. honey
1/2 tsp. curry powder
1/2 tsp. dried basil
1 tsp. scallions
1/4 tsp. salt
Fresh ground pepper to taste

Combine first 4 ingredients and whisk until creamy. Add the other ingredients and pour the dressing over the salad. This is good in a pita pocket.