Russian Vegetable Salad

• 1 cup peas
• 1 cup carrots, diced
• 1 cup

Cook each vegetable separately and drain. Marinate each with French Dressing, arrange in 4 sections on a dish upon a bed of lettuce. Potatoes may be used in place of turnips, or a combination of any two of the vegetables. Add Boiled Dressing, No. 1, and put small sprigs of parsley or finely chopped whites of hard cooked eggs