1/2 c. cider vinegar
2 beef bouillon cubes
2 garlic cloves, crushed
1/3 c. olive oil
2/3 c. vegetable oil
1/4 tsp. thyme
1 (10 oz.) pkg. frozen French style green beans
2 med. onions, sliced in rings
1 lg. head lettuce
1 (3 oz.) pkg. blue cheese (optional)

Heat vinegar, dissolve bouillon cubes. Add garlic and seasonings. Add oil slowly, beating well with a rotary beater until creamy. Thaw beans, sliced onions and marinate overnight in the dressing. Refrigerate. Next day, wash and crisp lettuce. Break it up into bite sized pieces. Toss with beans, onions, marinade and cheese shortly before serving.