Yield: 1 Batch
Measure | Ingredient |
---|---|
1 can | (15 1/2 oz.) tiny whole Blue Lake stringless green beans |
1 can | (15 oz.) Belgian baby carrots, extra tiny |
1 can | (15 oz.)tiny whole beets |
6 \N | Green onions, diced (white and green both) |
1 \N | Cucumber, peeled and diced |
½ cup | Lemon juice |
½ cup | Tarragon vinegar |
¾ cup | Olive oil |
\N \N | Grated peel of one lemon |
2 \N | Cloves garlic, minced |
\N \N | Salt to taste |
\N \N | Freshly ground coarse pepper to taste |
SALAD
DRESSING
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.