Ingredients:
8 cups torn romaine lettuce leaves
1 lb large shrimp, cleaned and cooked
3 cups sliced mushrooms
2 cups sliced carrots
1/2 cup egg substitute
1/4 cup corn oil
1/4 cup white wine vinegar
1/4 cup Grey Poupon Dijon Mustard
1/4 cup honey
2 cups croutons, optional
carrot curls, for garnish
Directions:
Mix lettuce, shrimp, mushrooms and carrots in large bowl; set aside.
Whisk together egg substitute, oil, vinegar, mustard and honey in small bowl until well blended.
Pour dressing over salad, tossing until well coated.
Top with croutons if desired.
Garnish with carrot curls.
Serve immediately.
Servings: 8
Time preparation: 25 min.
Time total: 25 min.