Fresh Vegetable Salad Bowl
Serves 8

Ingredients
1 head romaine lettuce
1/2 lb. small fresh mushrooms, whole
1 lb. cherry tomatoes
1 small head cauliflower
1 lb. very young, raw asparagus spears

Preparation

• Remove outer leaves of lettuce, separate stems from mushrooms, and snap off stems of tomatoes. Break cauliflower into florets, and trim stalk ends from asparagus.
• Rinse all vegetables except mushrooms. Drain well. Wipe mushrooms with damp paper towel.
• Place inner leaves of lettuce upright around the sides of a deep, round salad bowl. Arrange remaining ingredients neatly in the center.
• Cover and refrigerate to chill thoroughly before serving.
• Serve with your favorite low-fat dressing.