1 lb. green beans, washed and trimmed
1 sm. cabbage, shredded
2 carrots, shredded
1 green pepper, chopped
1 medium onion, grated
1/2 c. chopped celery
1/2 c. bottled French dressing
1/4 c. heavy cream
1 tbsp. vinegar
2 tbsp. sugar
1 tsp. celery seed (optional)
1/4 tsp. onion salt (optional)
Salt
Pepper

Cut green beans lengthwise into thin strips, then crosswise into 2 inch lengths. Cook in boiling water for 2 minutes - just long enough to soften. Rinse in cold water and drain well. Mix beans, cabbage, carrots, pepper, onion, and celery. Toss slightly to mix. Combine French dressing, celery seed, onion salt, cream, sugar, and vinegar in small bowl. Blend well. Pour over vegetable mixture and toss to coat vegetables well. Best to let sit overnight. Will keep well for several days.