Leftover cooked vegetables are used in this salad. Dahnke uses ¾ cup of green beans and ½ cup of lima beans, then marinates them in ¼ cup of her French dressing (which has a separate recipe in the book). ½ cup of carrots, 1 cup of peas, and ½ cup of asparagus (which are cut in pieces) are seasoned with salt and pepper as a separate mixture. After those vegetables are seasoned, add the carrots, peas, and asparagus to the first mixture of green beans and lima beans. To top off the salad, you can use either ¼ cup mayonnaise or salad dressing (which is also a separate recipe). Dahnke recommends serving in lettuce cuts and to garnish with pimento. This recipe makes 6 to 8 servings. The fresh vegetable salad is an example of one of the many convenient recipes that are in this cookbook.

This recipe uses a 10 and ½ ounce can of condensed tomato soup, which is heated without diluting it in a double boiler. Take the soup off the heat. Two envelopes of gelatin are mixed with ½ cup of cold water. Add the soup to this mixture, then add the combined soup and gelatin to an 8-ounce package of cream cheese. Blend the ingredients until smooth. Add 1 tablespoon of lemon juice, then chill the mixture until it has slightly thickened. Add 1 cup of chopped celery, ¼ cup of chopped green pepper, ¼ cup of chopped stuffed olives, 1 tablespoon of chopped onion, 3 chopped hard-cooked eggs, and salt, pepper, and cayenne to taste. Pour into a loaf pan, then chill the mixture until it is firm. Dahnke recommends serving each portion on crisp lettuce, and to garnish with olives and slices of hard-cooked eggs. This recipe makes 8 to 10 servings. The Asheville salad is one of many molded salads, indicating the importance of gelatin in 1950s households.