2 (No. 2) cans whole green beans, drained
1 (No. 2) can English peas, drained
1/2 c. stuffed olives, sliced
4 ribs celery, cut in matchstick size
4 carrots, cut in matchstick size
1/4 lb. almonds, blanched, sliced
1 bunch green onions, cut very fine
2 green peppers

Marinate overnight in dressing below.

FRENCH DRESSING:

1 1/2 c. salad oil
1/2 c. vinegar
1 tbsp. Worcestershire sauce
3/4 tbsp. paprika
Juice of 1/2 lemon
Juice of 1 1/2 oranges
3/4 c. powdered sugar
1 tsp. salt
1 tbsp. mustard (prepared)

Mix together and blend well. Lasts a long time in refrigerator.