ARTICHOKE SALAD
Use cold boiled fresh artichokes, remove the thistles, and fill the artichokes with finely minced chopped onion, apple, and beet, blended with green mayonnaise; serve extra mayonnaise in which to dip the artichoke leaves.
GREEN BEAN SALAD
Put a can of good “stringless” beans on the ice an hour before wanted, open, drain, and arrange in a salad bowl with 2 teaspoons of grated or finely chopped onion and 1 cup of French dressing. Serve ice-cold.
WAX BEAN SALAD
Make like the preceding, using 1 tablespoon of chopped chives or shallots, or green onion tops instead of chopped onion.