Can Of Veggie Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Salads, Vegetables, Vegetarian | 1 | Batch |
INGREDIENTS
| 1 | 15 1/2 oz. tiny whole | |
| Blue Lake stringless | ||
| green beans | ||
| 1 | 15 oz. Belgian baby | |
| carrots extra tiny | ||
| 1 | 15 oz.tiny whole beets | |
| 6 | Green onions, diced white | |
| and green both | ||
| 1 | Cucumber, peeled and diced | |
| 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 |
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1710
Calories From Fat: 1466
Total Fat: 166g
Cholesterol: 0mg
Sodium: 320.8mg
Potassium: 1636.5mg
Carbohydrates: 63.7g
Fiber: 23.6g
Sugar: 19.7g
Protein: 13.3g