|
Rinse and dry
lettuce. Tear leaf, Boston and Romaine lettuces into
bite-size pieces and place in large bowl. Cut Iceberg
wedge into small cubes and add to bowl. Add carrots,
red cabbage, tomatoes and sliced mushrooms and toss.
Sprinkle walnuts on salad. Serve with Rod's
Italian Dressing. Serves 4. |