Mushroom Salad

Ingredients

• ½ head iceberg lettuce
• ½ head Boston lettuce
• 1 cucumber
• ½ pound green beans
• ½ pound mushrooms
• ¼ cup lo-cal French dressing

Directions

1. Rinse lettuce
2. Break into large pieces
3. Peel and slice cucumber into ¼ -inch (6-mm) slices
4. Rinse green beans; cut beans into 1-inch (2.5-cm) pieces
5. Place greens, cucumber, and beans into plastic bag or tightly covered container
6. Store in refrigerator 4 to 6 hours or overnight to crisp
7. Trim mushrooms stems to ¼ -inch (6-mm) of cap (Peel mushrooms if discolored)
8. Cut mushrooms in thin slices
9. Just before serving, carefully pat greens, cucumber, and beans dry on towel
10. Place in wooden bowl; cover with French dressing
11. Toss to lightly coat all ingredients with dressing
12. Top with mushrooms