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 florets 1 lb young raw asparagus spears 1 c bottled vinaigrette-style salad dressing 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.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
