47. ASPARAGUS SALAD--Salad in which asparagus is the chief ingredient is
one that may be served during the entire year, for either freshly cooked
or canned asparagus may be used; in fact, the canned asparagus is
considered by many persons to be better than that which is freshly
cooked. It may be cut into inch lengths or the tips may be cut down
about 4 inches from the top or even farther.

ASPARAGUS SALAD
(Sufficient to Serve Five)

Lettuce
1 pimiento
1 can asparagus
Salad dressing

Garnish salad plates with the lettuce. Place the asparagus tips in an
orderly pile on the lettuce leaf. Cut a thin strip of the pimiento, and
place this across the tips in the center. Just before serving, pour a
spoonful or two of any desired salad dressing over this or place the
salad on the table and serve the dressing, allowing each person to take
what is desired.

48. BEET-AND-BEAN SALAD.--An excellent winter salad and one that may be
made from canned or left-over vegetables is beet-and-bean salad. If
string beans happen to be left over or only part of a can remains, they
may be combined with beets that are canned or freshly cooked for the
purpose. This salad should be carefully combined just before serving,
since the beets will discolor the rest of the ingredients if it is
allowed to stand any length of time.