Can of veggie salad

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.

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