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Can of Veggie Salad Recipe
Serves 6
Ingredients: 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
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
Instructions: 1. Dump canned vegetablaes into a colander; drain well.
2. Make dressing, reserving half for future use.
3. Add remaining half to vegetables and toss well.
4. Chill and serve on Bibb lettuce.
5. Garnish with a sprig of parsley and sprinkle with some whole wheat croutons.
6. Serve with reserved dressing alongside in a cruet.
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