Can Of Veggie Salad Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
SALAD
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
DRESSING
1/2 cup: Lemon juice,
1/2 cup: Tarragon vinegar,
3/4 cup: 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 Stewarts SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.
Source from luhu.jp
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 Stewarts SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.
Source from luhu.jp