———————————–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.