Mushroom Salad

1/2 medium iceberg lettuce
1/2 large boston (butterhead) lettuce
1 large cucumber
1/2 lb green beans
1/2 lb mushrooms
1/4 cup french vinaigrette

Rinse lettuce. Break into large pieces.

Peel and slice cucumber into 1/4" slices.

Rinse green beans; cut bean into 1-in pieces.

Place lettuce, cucumber, and green 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 in thin slices.

Just before serving, carefully pat greens, cucumber, and dry on towel. Place in wooden bowl; cover with French Vinaigrette. Toss to lightly coat all ingredients with dressing. Top with mushrooms.

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