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Can Of Veggie SaladRecipe : Can Of Veggie Salad
Procedure :
-----------------------------------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 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. |
