Photo: Anna Pelzer
Ingredients
- one quart of young french beans
- one chopped medium sized onion
Directions
1
Take one quart of young French beans, cut into inch lengths and boil in salt water until tender. Drain well, let cool, and add one chopped medium sized onion. Cover with chiffonade dressing, and serve on lettuce leaves.
2
Garlic dressing is also delicious on this salad.
By Olive M. Hulse ·
Recipe sourced from
gutenberg