Can Of Veggie Salad Recipe

• 1 can (15 1/2 ounce.) tiny whole Blue Lake stringless green beans
• 1 can (15 ounce.) Belgian baby carrots, extra tiny
• 1 can (15 ounce.)tiny whole beets
• 6 x Green onions, diced (white and green both)
• 1 x Cucumber, peeled and diced
• 1/2 c. Lemon juice
• 1/2 c. Tarragon vinegar
• 3/4 c. Extra virgin olive oil Grated peel of one lemon
• 2 x Cloves garlic, chopped Salt to taste Freshly grnd coarse pepper to taste

1. Dump canned vegetablaes into a colander; drain well.
2. Make dressing, reserving half for future use.
3. Add in remaining half to vegetables and toss well.
4. Refrigerateand serve on Bibb lettuce.
5. Garnish with a sprig of parsley and sprinkle with some whole wheat croutons.
6. Serve with reserved dressing alongside in a cruet.

green beans, baby carrots, beets, green onions, cucumber, lemon juice, tarragon vinegar, extra virgin olive oil, garlic

Taken from cookeatshare.com/recipes/can-of-veggie-salad-98396 (may not work)