*  Exported from  MasterCook  *
 
                            CAN OF VEGGIE SALAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salads                           Vegetables
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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.
  
 
 
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