Name: Can of Veggie Salad
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

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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