1 lb. fresh mushrooms or 2 (6-8 oz.) cans sliced mushrooms
1/2 c. oil
4 tbsp. fresh lemon juice
1 tsp. salt
1 tsp. Accent
1/4 tsp. freshly ground black pepper
1 sm. garlic, minced
1/4 c. grated Parmesan cheese
1 head Romaine, torn into bite size pieces
1 pt. basket cherry tomatoes, sliced
1 c. lg. size grated carrots
1/4 lb. thinly sliced Swiss cheese cut into strips 1/4" x 1/4" x 1"
1/4 lb. thinly sliced cooked ham, cut into strips 1/4" x 1/4" x 1"

Rinse, pat dry and slice mushrooms (makes about 5 cups) or drain canned mushrooms; set aside. Combine oil, lemon juice, salt, Accent, freshly ground pepper, minced garlic and grated Parmesan cheese. Mix well; set aside. In a tall glass bowl or trifle bowl arrange alternate layers of Romaine, cherry tomatoes, reserved mushrooms, carrots, Swiss cheese and ham. If desired, reserve some of the salad ingredients as a garnish on top of the salad. Just before serving, pour dressing over all. Let salad stand 15 minutes to let the dressing absorb through. Yield: 8.