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Ray Steven's Raymone Salad

Here's how you make Ray Steven's Raymone Salad
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  • Servings: 8
  • Prep: 2h
  • Cook: 0m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Toss all together then chill for 2 hours.

We hope you enjoy this recipe!

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