1 tbsp. butter
1 c. walnut halves and pieces
1/4 tsp. dried dill, rosemary or oregano
2 c. hot cooked carrots
2 c. green beans (not cooked)
2 c. hot cooked cauliflowerets
Sm. crisp lettuce leaves
1 tsp. seasoned salt
French or Italian dressing

Melt butter in skillet. Add walnuts; sprinkle with herbs. Stir over low heat for about 5 minutes or until walnuts are lightly toasted.

Arrange hot vegetables on crisp lettuce. Add walnuts on serving platter. Sprinkle with seasoned salt. Heat dressing and serve with the salad. Yield: 6 servings.