Cobb-Wedge Salad Kit
2 heads iceberg lettuce, cut into wedges
1 pound ham, sliced 1/4-inch-thick and cut into 1/4-inch cubes  
6 hard-boiled eggs, halved  
2 cups grated Cheddar  
1 pint grape tomatoes, halved  
1 red onion, diced  
2 avocados, peeled, pitted and diced and tossed in 1/4 cup lime juice  
1 cup thawed edamame  
1/2 hothouse cucumber, cut into 1-inch-thick slices, each slice quartered  
Parsley sprigs
3 scallions, sliced (green and white parts)     
1 cup mayonnaise
1/3 cup chili sauce (such as Heinz)  
1/4 cup ketchup  
1 tablespoon sweet pickle relish  
1 clove garlic, minced  
1/2 teaspoon salt  
1/2 teaspoon freshly ground black pepper  
Instructions:
For the salad: Pack all the ingredients for the salad in individual bags and place on a sheet pan.
For the Thousand Island dressing: Combine all the dressing ingredients in a bowl and mix. Pour into a quart container and put the lid on.
To assemble: Arrange the lettuce on the bottom of a platter and sprinkle ham, eggs, cucumber, tomatoes, avocado, Cheddar, onions, edamame, and parsley on top. Drizzle some dressing over the salad. Garnish with scallions. Serve extra dressing on the side.
