This recipe for "Macedoine Salad" states that "leftovers can be used to advantage." The recipe consists of carrots, peas, green beans, celery, onion, French dressing, salt and pepper, and hard cooked eggs. It is a very simple recipe; the cook simply needs to add all of the ingredients, mix lightly and, finally, garnish with hard cooked eggs and serve. What is unique about this recipe is that it makes use of ingredients commonly used in other recipes, so they were usually in the cook's refrigerator or pantry. This recipe also does not require a lot labour, which is beneficial because women, whether they worked inside or outside the home, were busy and did not have time to shop everyday. 

In the "Baked Bean Vegetable Salad," one of the main ingredients is baked beans, an optimal source of protein and fibre. Likely, canned baked beans were used here, which made the recipe easy to put together. Other ingredients include cabbage, carrot, onion, green pepper, tomato French dressing, and salt and pepper. This is also a very simple recipe. All the cook had to do was mix lightly, season, and taste. It was important that the salad not be overmixed or else the beans would peel and ruin the salad. This recipe was described as "an all-in-one lunch."