Summer Salad - cooking recipe

Ingredients

1/2 head iceberg lettuce
1 (11 oz.) can Mandarin oranges, drained
1/2 sliced cucumber
1/4 c. cherry tomatoes
1 bottle raspberry vinaigrette salad dressing
4 leaves romaine lettuce
1/4 c. sliced carrots
1/4 c. sliced mushrooms
1/4 c. sliced almonds
1/2 lb. cooked sliced chicken

Preparation

Chop both kinds of lettuce into bite-size pieces.
Layer the carrots, mushrooms, cucumber, tomatoes and oranges.
Put sliced, cooked chicken on top or serve on the side.
Top with almonds. Serve with salad dressing.