Toss with greens and serve in lettuce cups:
Sliced zucchini and cauliflowerets or thinly sliced radishes.
Shredded parsnips, chopped sweet onion, chopped celery and pimento-stuffed olives.

Marinate and serve in lettuce cups:
Cooked green peas and cooked French-style green beans, chopped green pepper, onion and celery; marinate in oil and vinegar dressing overnight.
Tomato wedges, cucumber slices and cauliflowerets; marinate in French dressing.

Serve on crisp greens; top with your favorite dressing:
Mound of cottage cheese with diced green or red pepper, cucumber and onions.
Shredded carrot, chopped sweet onion, chopped celery, grated orange peel and orange sections.
Cooked baby lima beans, sliced mushrooms and sliced green onions; season with oregano.
Shredded carrots and drained crushed pineapple or finely chopped celery; mix with raisins.
Small tomatoes stuffed with cottage cheese or cabbage salad; sprinkle with snipped chives, parsley or toasted almonds.
Cooked asparagus tips on thick tomato slices; sprinkle with shredded cheese.
Chilled tomato halves; sprinkle with snipped parsley, chives, mint or sliced green onions.