Ingredients Jump to Instructions ↓

  1. 1 cn (15 1/2 oz.) tiny whole -- Blue Lake stringless -- green beans

  2. 1 cn (15 oz.) Belgian baby -- carrots, extra tiny

  3. 1 cn (15 oz.)tiny whole beets

  4. 6 Green onions, diced (white -- and green both)

  5. 1 Cucumber, peeled and diced --DRESSING--

  6. 1/2 c Lemon juice

  7. 1/2 c Tarragon vinegar

  8. 3/4 c Olive oil Grated peel of one lemon

  9. 2 Cloves garlic, minced

Instructions Jump to Ingredients ↑

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


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