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 or spices and herbs salad dressing

Preparation

Quarter large potatoes; halve smaller ones.
Cut beans in half (you should have about 2 cups).
In a 4 1/2-quart Dutch oven, cook potatoes, beans and carrots in lightly salted boiling water for 15 minutes or until crisp-tender.
Drain in large strainer.
Transfer the vegetable mixture to serving bowl; pour dressing over vegetables and let stand for 10 minutes to cool.
Chill overnight or for several hours.
Season with pepper if desired.
Makes 12 servings.