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.

Related recipes