Mushroom salad

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