72 cups mixed lettuces
3 cups All-Purpose Ponzu Vinaigrette
12 cups assorted mushrooms, cleaned and sliced
6 cups steamed asparagus, sliced on the diagonal
6 cups shelled cooked edamame
3 cups julienned red bell peppers
Toss 3 cups lettuce per serving in 1 tablespoon vinaigrette and place on large salad plate. Toss 1/2 cup mushrooms, 1/4 cup asparagus, 1/4 cup edamame and 2 tablespoons peppers in 1 tablespoon vinaigrette. Mound vegetables on top of lettuce.