Mushroom Salad

Directions

Rinse lettuce.

Break into large pieces.

Peel and slice cucumber into ¼ 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 ¼ 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.