Sometimes there is just not enough of a prepared vegetable to fill that last quart jar. If that happens when you are canning Victory Garden snap beans, this is an excellent way to extend them with eggs to make a main-dish salad.
3 cups diagonally cut cooked green beans
⅓ cup oil and vinegar salad dressing
4 large hard-cooked eggs, very finely chopped
3 tablespoons mayonnaise
3 tablespoons grated horseradish
3 cups packed salad greens (rinsed, crisped, and broken into pieces)
2 whole peeled tomatoes, coarsely chopped
Marinate beans in dressing 30 minutes.
Meanwhile, combine eggs, mayonnaise, and horseradish. Arrange greens on a large platter.
When beans have marinated, drain reserving marinade. Spoon egg mixture into center of greens on platter. Arrange beans around egg mixture and tomatoes around beans. Drizzle reserved marinade over all and serve.
4 Servings
“I’d come home at five o’clock, fix my evening meal, and then I was given the pressure cooker. So I was canning until midnight and later, night after night.” Americans Remember the Home Front, 1977