Honey-Dijon Salad with Shrimp

• 8 cups torn romaine lettuce leaves
• 1 lb large shrimp, cleaned and cooked
• 3 cups sliced mushrooms
• 2 cups sliced carrots
• 12 cup egg substitute
• 14 cup corn oil
• 14 cup white wine vinegar
• 14 cup Grey Poupon Dijon Mustard
• 14 cup honey
• 2 cups croutons, optional
• carrot curls, for garnish

1. Mix lettuce, shrimp, mushrooms and carrots in large bowl; set aside.
2. Whisk together egg substitute, oil, vinegar, mustard and honey in small bowl until well blended.
3. Pour dressing over salad, tossing until well coated.
4. Top with croutons if desired.
5. Garnish with carrot curls.
6. Serve immediately.

torn romaine lettuce leaves, shrimp, mushrooms, carrots, egg substitute, corn oil, white wine vinegar, mustard, honey, croutons, carrot curls

Taken from www.food.com/recipe/honey-dijon-salad-with-shrimp-15208 (may not work)