Title: Can of Veggie Salad
Categories: Salads, Vegetables, Vegetarian
Yield: 1 Batch

-----------------------------------SALAD-----------------------------------
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

----------------------------------DRESSING----------------------------------
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

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