God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Be united with other Christians. A wall with loose bricks is not good. The bricks must be cemented together.
Corrie ten Boom
Can of Veggie Salad
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Grains
Vegetarian
Salads, Vegetables, Vegetarian
1
Batch
INGREDIENTS
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
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
SALAD
DRESSING
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
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!