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Vegetables Salads

1-1 c. carrots diced, 1/2 c. potato diced, 1/2 c. turnip diced, 1/2 sweet potato diced, 1 c. string beans; French dressing. 2-Carrots, cauliflower, beets; French dressing. 3-Carrots, beets, string beans, peas; French dressing. 4-2 c. diced potato, 1/2 c. diced cucumber; 1/2 c. diced radish, 1/4 c. grated onion; French or boiled dressing. 5-4 parts diced tomatoes, 1 part diced celery; French dressing. 6-1 c. diced cucumber, 1 c. diced celery; 1 c. diced radish, 1/4 c. grated onion; lettuce and boiled dressing. `7-2 c. kidney beans, 1/2 c. diced celery, 1 shredded green pepper; French dressing and lettuce. 8-Tomatoes, peeled and centers removed. Fill cavities with crumbled cheese of any variety. 9-Green peppers; remove slice from stem and all seeds; parboil and chill. Fill with chopped cabbage, cabbage and celery, cabbage and apple; fill with cream cheese. When firm cut in 1/4 inch slices and serve on lettuce with French or boiled dressing.