4 c. leaf or butter, broken into bite size pieces
2 c. spinach, coarsely chopped
1/2 c. alfalfa sprouts
2 c. chicken steamed, broiled or whatever, skinned and chopped
2 c. asparagus
1/2 c. carrots, slivered

DRESSING:

2 tbsp. olive oil
1 tbsp. fresh lemon juice
2 tbsp. mayonnaise
1 tsp. honey
1/2 tsp. curry powder
1/2 tsp. basil
Fresh ground black pepper

In a large bowl, combine lettuce, spinach, and sprouts. Break and discard tough ends from asparagus, and cut into 1 inch diagonals. Drop asparagus into boiling water. Boil for 3-4 minutes or until it turns bright green. Remove from boiling water, and place immediately under cold water. Pour boiling water over carrots and allow them to blanch for 1-2 minutes. Drain. Add chicken, asparagus, and carrots to salad greens. Whisk dressing ingredients until creamy and pour over salad.