Red, White, and Green Salad

Makes 8 servings

1 head romaine lettuce
1/2 lb fresh mushrooms, sliced, or
whole if small
1 lb cherry tomatoes
1 small head cauliflower, broken into
1 lb young raw asparagus spears
1 c bottled vinaigrette-style salad
1. Line salad bowl with whole
romaine leaves. Tear remaining
romaine into bite-sized
pieces and add to bowl.
2. Place cauliflower, tomatoes,
and mushrooms in bowl in
layers. Chill thoroughly.
3. Just before serving, drizzle
with salad dressing, or serve it
on the side.

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