Mushroom Salad

Method

• Rinse lettuce
• Break into large pieces
• Peel and slice cucumber into 1/4"
• Peel and slice cucumber into 1/4 slices
• Rinse green beans; cut bean into 1-in pieces
• Place into greens cucumber and beans into plastic bag or tightly covered container
• Store in referigerator 4 to 6 hours or overnight to crisp
• Trim mushrooms stems to 1/4" of cap
• Cut mushrooms if discolored.) Cut mushrooms in thin slices
• Just before serving carefully pat greens cucumber and dry on towel
• Place in wooden bowl; cover with French Dressing
• Toss to lightly coat all ingredients with dressing
• Top with mushrooms