1 c. bottled Italian dressing
1 tbsp. fresh lemon juice
Salt & pepper
1 lg. zucchini, sliced thin
1/2 med. head cauliflower
1/4 c. sliced green onion
8 c. crisp salad greens
6 slices Italian salami, cut in strips
4 lg. mushrooms, sliced
2 tomatoes, cut in wedges
1/4 lb. provolone cheese, cut in strips
1 (2 oz.) can black olives, drained
1 c. seasoned croutons
1/4 c. Parmesan cheese

Combine dressing, lemon juice and salt and pepper in medium bowl and mix well. Add zucchini, cauliflower (broken into small florets) and green onion and toss lightly to coat. Cover and marinate in refrigerator 8 hours or overnight. Combine next six ingredients in a large salad bowl. Add vegetables with marinade and toss well. Add croutons, sprinkle with Parmesan cheese and toss again. 6 to 8 servings.