1 head romaine lettuce
1/2 lb. fresh button mushrooms
1 lb. cherry tomatoes
1 sm. head cauliflower
1 lb. very young raw asparagus spears

Remove outer leaves of romaine, separate stems from mushrooms, and snap off stem ends of tomatoes. Break cauliflower into florets, and trim stalk end from asparagus. Wash all vegetables except mushrooms. Drain well. Wipe mushrooms with a paper towel. Place inner leaves of romaine upright, around the sides of a deep round salad bowl. Arrange remaining ingredients neatly in the center. Chill until serving time. Serve with your favorite dressing. Yield: 8 servings.