Mushroom & Olive Tossed Salad

• 2 heads Lettuce, Or As Needed
• 1 can (8 Oz. Size) Water Chestnuts
• 1 can (6 Oz. Size) Black Olives
• 1 package (8 Oz. Size) Fresh Mushrooms
• 2 cups Shredded Mozzarella Cheese (or More, If Desired)
• 1-1/2 bottle (16 Oz. Size) Ranch Dressing
• 1 bag (6 0z. Size) Croutons

1. Wash lettuce and tear (or chop) into bite size pieces.
2. Drain water chestnuts and black olives. Chop them into bite size pieces.
3. Wash and drain mushrooms, then chop those as well.
4. In a large bowl, combine lettuce, water chestnuts, olives, mushrooms and cheese. Then add ranch dressing, to taste. (You do not want this salad dry.)
5. Top with croutons, or serve these on the side. (I served them on the side to keep them from getting soggy, because I was picturing myself taking some salad along home again. As it turned out, the salad completely disappeared!)

water, black olives, mushrooms, mozzarella cheese, dressing, croutons

Taken from tastykitchen.com/recipes/salads/mushroom-olive-tossed-salad/ (may not work)