Cooking Recipe Can Of Veggie Salad
Recipe Ingredients
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
Directions
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.