Can Of Veggie Salad Recipe

Step 1

Dump canned vegetablaes into a colander; drain well.

Step 2

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 at Michelle Stewart's SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned.

Things You'll Need

  • 1cn (15 1/2 oz.) tiny whole
  • -- Blue Lake stringless
  • -- green beans
  • 1cn (15 oz.) Belgian baby
  • -- carrots, extra tiny
  • 1cn (15 oz.)tiny whole beets
  • 6 Green onions, diced (white
  • -- and green both)
  • 1 Cucumber, peeled and diced
  • 1/2c Lemon juice
  • 1/2c Tarragon vinegar
  • 3/4c Olive oil
  • Grated peel of one lemon
  • 2 Cloves garlic, minced
  • Salt to taste
  • Freshly ground coarse pepper
  • -- to taste

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