Grandma L's salad was great in part because it was such a different combination. Since I didn't make it, I'm just going to give ingredients and leave the proportions to your imagination and discretion.
Start with crisp dark green romaine lettuce. Grandma sliced hers into mostly bite-sized pieces. Then add grated carrots, marinated mushrooms, sliced (many markets now carry them with the fresh olives), fresh small brown mushrooms, quartered, and roasted red peppers, cut into bite-sized pieces. She dressed the salad with olive oil, balsmic vinegar and dill weed. The flavors really went well together and it was refreshing and good.
This salad makes a great entry to the Salad Stravaganza hosted by Lis of La Mia Cucina and Kelly of Sass and Veracity. The goal of eating more salads is really easy as summer approaches and more and more beautiful veggies are available. The event continues well into June, so consider making a salad and joining in the fun.