Vegetable Salad - cooking recipe

Ingredients

1 c. cooked lima beans
1 c. cooked green beans
1 c. cooked, diced carrots
1 c. cooked green peas
1 c. cooked, diced beets
1 1/2 c. chopped celery and onions
1 tsp. lemon juice
salt and pepper to taste
romaine or lettuce leaves
sliced hard-boiled eggs
sliced beets
parsley

Preparation

Chill the cooked vegetables.
(If in a hurry can use drained, canned mixed vegetables or leftover vegetables.) Combine the chilled cooked vegetables and celery and onions; add seasonings and lemon juice.
Mix gently with 2 spoons or salad tossers.
Add just enough mayonnaise to mix well with all ingredients.
Place on romaine or lettuce leaves; garnish with egg and beet slices and lots of parsley.
Serve chilled.
Good with any meat, fowl or fish for lunch or dinner.
(An oil and vinegar dressing can be substituted for lemon juice.)