Can of veggie salad
- Main Ingredient: Whole Wheat Cucumber
- Dietary: Various vegetarian
- Yield:
Can of veggie salad ingredients
- Salad
- 1 cn (15 ½ 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
Cooking Can of veggie salad
1. Dump canned vegetablaes into a colander; drain well.
2. Make dressing, reserving half for future use. Add remaining half to vegetables and toss well.
3. Chill and serve on bibb lettuce.
4. Garnishi with a sprig of parsley and sprinkle with some whole wheat croutons.
5. Serve with reserved dressing alongside in a cruet.
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