7 quarts stewed beans 3 quarts diced beet 1/2 cup chopped parsley

1 tablespoon onion salt Watercress or lettuce Russian Dressing

Use Lima, white kidney, flageolet, or pea beans; drain. Marinate for an hour or more with left-over French Dressing to which the onion salt has been added. Arrange on bed of shredded lettuce or of watercress, with border of beets. Sprinkle with parsley, and pass with it Russian or Mayonnaise Dressing.