| 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
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