1 lg. can sliced beets
1 or 2 bunches fresh watercress
1/2 to 1 lb. fresh mushrooms
1 med. red Italian onion (Sweet Texan or Vidalia)
1 clove garlic (may omit)
Handful of violet blossoms (in season)
Juice of 1 lemon
1/4 c. oil (walnut, almond, or olive)

Wash, sort, snip watercress. Slice mushrooms crosswise. Slice onion into rings. Mix all together and sprinkle with lemon and oil, salt and pepper in bowl wiped with garlic. Serve in chilled crystal bowl. Serves 10.