For each serving: 1/2 turnip 1 green onion 1/2 tomato 1 lg. mushroom 1 leaf endive 3 leaves butter lettuce

Julienne carrot, turnip, and green part of onion. Place in ice water for 15 minutes. Core and seed tomato; cut in fine dice. Slice mushroom, leaving stem intact.

On large salad plate arrange 3 leaves butter lettuce. Arrange remaining vegetables in eye appealing manner. Drizzle with poppy seed dressing.

POPPY SEED DRESSING:

3/4 c. sugar
1 tsp. dry mustard
1 tsp. poppy seed
1 tsp. salt
1/3 c. rice vinegar
1/4 onion
1 c. corn oil

In processor blend all ingredients except poppy seeds. Stir in poppy seeds. Chill. Makes about 1 pint.