[Illustration: FIG. 8]

67. STRING-BEAN SALAD.--Either string or wax beans may be used for
string-bean salad, which is shown in Fig. 9, and they may be cooked
freshly for the purpose or be home canned or commercially canned beans.
To make this salad, place a neat pile of beans on a lettuce leaf resting
on a plate and moisten with a few drops of vinegar or lemon juice. Serve
with mayonnaise or cooked salad dressing. If desired, the beans may be
cut into inch lengths and mixed with the dressing, but this does not
make so attractive a salad.

68. GREEN-VEGETABLE SALAD.--There are a number of green vegetables that
are much used for salad either alone or with other vegetables. All of
them are used in practically the same way, but a point that should not
be overlooked if an appetizing salad is desired is that they should
always be fresh and crisp when served. Any salad dressing that is
preferred may be served with them. Chief among these green vegetables
come lettuce, including the ordinary leaf lettuce, head lettuce, and
romaine lettuce, which is not so common as the other varieties. Several
kinds of endive as well as watercress may also be used for salad.

[Illustration: FIG. 9]


COMBINATION FRUIT-AND-VEGETABLE SALADS

69. Sometimes it is desired to make a salad that contains both fruits
and vegetables. Various fruits can be used for this purpose, but celery,
as has been stated, is about the only vegetable that combines well with