Can Of Veggie Salad

Ingredients:

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
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

Method:

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.