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Macedoine Salad No. I

1 cup diced carrots 1/2 cup diced potatoes 1 cup string beans 1/2 cup diced sweet potatoes 1/2 cup diced turnips 1/2 cup French dressing Cook the vegetables separately, adding salt toward the last of the cooking. When cool, cut into half-inch cubes. Canned beans may be used if fresh ones are not obtainable. They should be cut into half-inch lengths. Vegetables other than those mentioned may be used. Cauliflower, beets, peas, celery, etc., may be substituted if desired. Two or three vegetables only may be used; mix the vegetables with the French dressing. Garnish the salad with lettuce leaves.