Can Of Veggie Salad

-----------------------------------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.