Turkey-mushroom salad from 1968

2 1/2 cups cubed cooked turkey

1 1/2 cups sliced fresh mushrooms 

1 cup chopped celery

2 tbsp. sliced stuffed green olives

1/3 cup mayonnaise

1 tbsp. lemon juice

1 tsp. finely chopped onion

1/2 tsp. salt

Combine turkey, mushrooms, celery and olives; toss together. Blend mayonnaise, lemon juice, onion and salt. Add to turkey mixture; mix lightly. chill thoroughly. Line a salad bowl with romaine leaves. Spoon in turkey salad.