Mushroom Salad

Yields:	8 servings
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Rinse lettuce.

Break into large pieces.

Peel and slice cucumber into 1/4 slices.

Rinse green beans; cut beans into 1-inch 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 inch of cap.

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.

this is the best carrot cake ever. Everyone that ate it loved it.

Reviewed by mjom58