Besides being appetizing in flavor and appearance, tomato-and-string-bean SALAD, which is illustrated in Fig. 8, has the advantage over some SALADs in that it can be made of either fresh or canned vegetables. For the SALAD here shown, tomatoes and beans canned by the cold-pack method were used. If it is desired to duplicate this SALAD, place a canned tomato or a peeled fresh tomato in the center of a plate garnished with lettuce and around it place several piles of three or four canned or freshly cooked beans. Serve with French Dressing or any other desired SALAD Dressing.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)