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Bermuda Salad

  • 5 small Bermuda onions
  • 1 quart string beans
  • 1 head lettuce
  • 1 bunch cress
  • 1 bunch radishes
  • 1 small cucumber
  • French Dressing
Have beans ready, carefully cooked in boiling salted water. When cold, cover with a little French Dressing and stand in a cold place for several hours. At serving time, heap onion, sliced and separated into rings, on a bed of lettuce and cress; surround with a wreath of beans. Add chopped cucumber to dressing and pour atop salad. Cut radishes into roses and place at intervals on top of beans. Dressing should cover salad well.
Submitted by Cassyjean - Torrington, CT Jul 28, 2009 15 min 30 min 45 min

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