Green Bean Salad
|Green beans||1 Pound|
|Lettuce||2 Cup (32 tbs), shredded|
|Scallions||2 , chopped|
|Summer savory/1/4 teaspoon dried savory||2|
|French dressing||1 Tablespoon|
Trim ends from whole green beans.
Cook in a little boiling, salted water until tender but still crisp.
Drain thoroughly and cool.
Shortly before serving, toss beans with all remaining ingredients.
Use only enough French Dressing to coat the various ingredients lightly.
The Shakers, who conceived this excellent summer salad, tossed in "6 nasturtium leaves" and "12 nasturtium pods."