LAYERED ITALIAN SALAD Kathy Virgin

8 cups mixed salad greens

4 hard cooked eggs, quartered

2 tomatoes, sliced

12 -16 stalks of asparagus, cooked tender crisp

1 4 oz. jar marinated artichoke hearts, drained and halved

2 avocado, peeled and cut into sixths

Italian Dressing

Parmesan cheese

Spread the greens on a platter and then layer each of the vegetables and eggs over the greens. Just before serving, sprinkle the salad with a good Italian dressing and Parmesan cheese.. Vegetables can vary in type and amounts according to your taste.