*  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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