Lady Pat's Hot Cashew Chicken Salad

Salads were very stylish in the 19th century. Ladies were encouraged to learn how to dress green salads attractively at the table, as you ould not always trust the servants with such delicate foods. This recipe was given to me by one of my best friends many years ago. It has been our number one entree salad since our opening. We serve on the side: Ada's Poppy Seed Dressing, another recipe gift from a friend, and a buttermilk muffin, which I found when dining at the Victorian Garden Tearoom in Springfield, Missouri.

8 cups mixed lettuce greens
2 cup cooked cubed chicken
2 cup fresh sliced mushrooms
2 bunches broccoli, cut into medium bite pieces
2 shredded carrots
1 cup toasted cashews
leafy lettuce

Line salad plates with leaf lettuce. Cover with several handfuls of mixed lettuce greens. Top greens with adequate amounts of cubed hicken, broccoli, mushrooms and shredded carrots. Top each salad mound with toasted cashews.

Serve with Ada's Poppy Seed Dressing that has been heated in the microwave.

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