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Romaine lettuce
1/2 pound shrimp cooked medium, thawed if frozen and drained
1 tablespoon lemon juice
Salt
1/2 pound mushrooms quartered
2 cups cauliflower sliced
10 cherry tomatoes halved
2 tablespoons green onions sliced
8 lemons wedges
Line salad bowls with romaine lettuce leaves. Coarsely chop additional leaves to make about 2 cups. Place 1/2 cup in each bowl.
In a medium bowl, sprinkle shrimp with lemon juice. Let stand for 2 minutes; drain well. Sprinkle with salt. Add mushrooms, cauliflowerets and cherry tomatoes. Toss together. Spoon onto chopped lettuce. Drizzle with favorite dressing. Sprinkle with green onions. Garnish with lemon wedges. Pass additional dressing.
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