1 head Romaine, in bite size pieces
12 fresh steamed asparagus spears, cut in 2 inch pieces
1 can quartered artichoke hearts
3 hard boiled eggs, sliced
2 tbsp. fresh parsley, chopped
1 tsp. basil
1 tsp. lemon pepper

Place all ingredients in a large salad bowl and place in refrigerator to cool. Just before serving, toss with our Salad Dressing I.