For Herb Dressing, in screw-top jar combine vinegar, olive oil, finely chopped herbs, salt, and pepper. Cover and shake well; set aside.

In a 12-inch skillet bring 1 inch lightly salted water to boiling. Add beets, carrots, and/or green beans. Return to boiling, reduce heat, and cook 3 to 4 minutes or until vegetables are crisp-tender. Add pea pods, if using, the last 1 minute of cooking. To cool, use a slotted spoon to transfer vegetables to a large bowl filled with ice water.

Drain vegetables. On large platter arrange mesclun and vegetables. Sprinkle with herbs; pass dressing. Makes 8 servings.

Dip vegetables in boiling water to set the color.