Marinated Garden Salad - cooking recipe

Ingredients

1 1/2 lb. new potatoes
1 lb. green beans, stem ends removed
6 medium carrots, cut into julienne strips (3 c.)
3/4 c. Italian salad dressing
lettuce leaves

Preparation

Quarter potatoes.
Cut beans in half.
In a 4 1/2-quart pot, cook potatoes, beans and carrots in lightly salted boiling water for 15 minutes or until crisp-tender. Drain in large strainer. Transfer vegetable mixture into a large salad bowl.
Pour dressing over vegetables; let stand 10 minutes to cool.
Mix well to coat vegetables.
Cover and chill in refrigerator for several hours or overnight.