3 lg. celery stalks, diced
3 sm. zucchini, cut into thin sticks or thinly sliced
1/2 to 3/4 lb. fresh mushrooms, thinly sliced
1 med. size sweet red onion, thinly sliced into rings
3 c. chopped roasted red bell pepper (available in jars if not in produce section)
1 lg. head Romaine lettuce
2 c. Greek-style (Kalamata) black olives (garnish)
1/4 c. olive oil
5 tbsp. wine vinegar

Combine first 5 ingredients with salt and pepper in medium bowl and toss to blend well. Chill 8 to 24 hours.

About 2 hours before serving, arrange romaine on patter. Drain salad well; taste and adjust seasonings. Mound on bed of lettuce and garnish with olives. Serve chilled.

10 servings.