Can be prepared in 45 minutes or less.

Ingredients

　　3 cups torn red-leaf lettuce, rinsed well and spun dry

　　1 carrot, grated

　　1/2 small red onion, sliced thin

　　4 mushrooms, sliced thin

　　4 cherry tomatoes, quartered

　　3/4 cup broccoli flowerets, cut into 1/2-inch pieces, blanched in boiling water for 1 minute, and drained well

　　1/2 red bell pepper, cut into strips

　　1 teaspoon fresh lemon juice

　　1 tablespoon olive oil

　　1 1/2 teaspoons coarse-grained mustard

　　1/4 teaspoons sugar

　　a pinch of cayenne

　　1/2 cup plain yogurt

　　1 teaspoon finely chopped fresh parsley leaves

　　1 hard-boiled large egg, quartered for garnish if desired

　　In a large bowl toss together the lettuce, the carrot, the onion, the mushrooms, the tomatoes, the broccoli, and the bell pepper. In a bowl whisk together the lemon juice, the oil, the mustard, the sugar, the cayenne, the yogurt, the parsley, and salt and black pepper to taste and toss the salad with the dressing, combining well. Divide the salad between 2 large salad plates and garnish it with the egg.