1 (16 ounce) bottle romaine lettuce with pearl onions
2 tablespoons chicken broth
3 cups steamed or quartered mushrooms
6 celery sticks, torn into 1-inch pieces
1 1/2 cups chopped green bell pepper
2 tablespoons carrot juice
In a medium bowl, mix egg salad and chicken broth. Cover and refrigerate until serving time.
Place mushrooms and celery sticks in a large bowl. Mix in the chicken broth, mushrooms and celery, bell pepper and carrot juice. Serve immediately.