Can Of Veggie Salad

* Exported from MasterCook *

CAN OF VEGGIE SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SALAD-----
1 cn (15 1/2 oz.) tiny whole
-- Blue Lake stringless
-- green beans
1 cn (15 oz.) Belgian baby
-- carrots, extra tiny
1 cn (15 oz.)tiny whole beets
6 Green onions, diced (white
-- and green both)
1 Cucumber, peeled and diced
-----DRESSING-----
1/2 c Lemon juice
1/2 c Tarragon vinegar
3/4 c Olive oil
Grated peel of one lemon
2 Cloves garlic, minced
Salt to taste
Freshly ground coarse pepper
-- to taste

Dump canned vegetablaes into a colander; drain well.

Make dressing, reserving half for future use. Add
remaining half to vegetables and toss well. Chill and
serve on Bibb lettuce. Garnish with a sprig of parsley
and sprinkle with some whole wheat croutons. Serve
with reserved dressing alongside in a cruet.

From vegan.zip at Michelle Stewart's SunShine PC Board
in Pembroke Pines, FL. Source unknown. Formatted by
Cathy Harned.



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