MIXED-VEGETABLE SALAD

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2 c. finely shredded raw
cabbage
2 c. finely shredded raw
carrots
2 c. finely shredded raw beets
2 c. seeded, finely shredded
raw cucumbers
1 1/2 c. thinly sliced
radishes
1 1/2 c. tomatoes
1 1/2 c. French dressing

Crisp cabbage, carrots, beets, cucumbers and radishes in
bowls of salt water. Skin, seed and shred tomatoes. Drain all
vegetables and fruit when firm and crisp. Arrange in a deep
salad bowl in circular heaps so that colors add to eye-appeal
of salad. Just before serving, pour French dressing over all.
Serves 8.

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