Name: Ray Steven's Raymone Salad
Yield: 8 servings
Ingredients: 2 cups iceberg lettuce, chopped; 2 cups romaine lettuce, chopped; 1 can (8 ounce) artichoke hearts (drained); 1 can (15 ounce) asparagus tips (drained); 4 green onions, chopped; 4 radishes, sliced; 1/2 cup green bell pepper, chopped; 4 large eggs (hard boiled ,quartered); 1 tomato (cut in 8 wedges); 1 carrot, grated; 2 stalks celery, shaved; 1 cup cottage cheese; 2 teaspoon chopped bacon (bacon bits); 2 tablespoons pickle relish; 2 tablespoons chutney; 2 tablespoons guacamole; 2 tablespoons blue cheese dressing; 2 tablespoons thousand island dressing