Can of Veggie Salad Recipe

Serves 6 to 8

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

    • 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.