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| RECIPE FOR CAN OF VEGGIE SALAD |
Title: Can Of Veggie Salad
Category: Vegetarian
Serves: 1
Ingredients:
| 1.00 | cn | (15 1/2 oz.) tiny whole | | | -- Blue Lake stringless | | | -- green beans | | 1.00 | cn | (15 oz.) Belgian baby | | | -- carrots, extra tiny | | 1.00 | cn | (15 oz.)tiny whole beets | | 6.00 | | Green onions, diced (white | | | -- and green both) | | 1.00 | | Cucumber, peeled and diced | | 0.50 | c | Lemon juice | | 0.50 | c | Tarragon vinegar | | 0.75 | c | Olive oil | | | Grated peel of one lemon | | 2.00 | | Cloves garlic, minced | | | Salt to taste | | | Freshly ground coarse pepper | | | -- to taste |
Instructions:
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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