Can of veggie salad
1 Batch
Ingredients
| Quantity | 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 | Green onions, diced (white and green both) | |
| 1 | Cucumber, peeled and diced | |
| ½ | cup | Lemon juice |
| ½ | cup | Tarragon vinegar |
| ¾ | cup | Olive oil |
| Grated peel of one lemon | ||
| 2 | Cloves garlic, minced | |
| Salt to taste | ||
| Freshly ground coarse pepper to taste | ||
Directions
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.