This is a traditional French first course of cooked and uncooked vegetables.
Pick up a head of lettuce, rinse and dry it, and place several leaves on each salad plate.
Mix shredded or julienned carrots from the salad bar with lemon juice, olive oil, salt, and pepper, and mound them to one side.
Cubed or sliced beets are next.
Then add a mound of shredded cabbage with vinaigrette spooned over.
Next, add sliced mushrooms or hard cooked eggs, and finally a scoop of three bean salad.