Romaine Salad with Red Wine Vinaigrette

Trim thick ends from romaine; tear leaves into bite-size pieces, discarding tough stalks. Wipe mushrooms with damp paper toweling; slice thin. Toss lettuce, mushrooms, and onion in large serving bowl; refrigerate, covered.

Make red wine vinaigrette.

Rub both sides of bread lightly with garlic clove; discard garlic. Toss bread with salad; discard bread. Pour vinaigrette over salad; toss to coat.