1 1/2 lbs. new potatoes
1 lb. green beans, stem ends removed
6 med. carrots, cut into julienne strips (3 cups)
3/4 c. Italian or spices and herbs salad dressing

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 the Large Strainer. Transfer the vegetable mixture to the Season-Serve Container. Pour dressing over vegetables; let stand for 10 minutes to cool. Apply the Seal to the Season-Serve Container; invert Container several times to coat the vegetables. Chill in the refrigerator for several hours or overnight, inverting Container several times to coat the vegetable mixture. Just before serving, tuck lettuce leaves along sides of Container, if desired. Season to taste with pepper. Makes 12 servings.