Can of Veggie Salad

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Time to Prepare this Recipe 60 minutes Prep: 30 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 449 calories per serving view nutrition facts
# of servings this recipe makes 1 batch suggest servings
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Ingredients

Salad
1 can green beans or 15 1/2 oz, tiny, blue lake stringless
1 can carrots (15 oz.) belgian, baby, extra tiny
1 can beets (15 oz.), tiny
6 each onions white and green, diced
1 each cucumber peeled, diced
Dressing
1/2 cup lemon juice
1/2 cup tarragon vinegar
3/4 cup olive oil
1 x lemon zest grated
2 cloves garlic minced
1 x salt to taste
1 x black pepper freshly ground, to taste

Directions

Dump canned vegetables 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.

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Nutrition Facts

Serving Size 321g
Amount per Serving
Calories 449 82% of calories from fat
% Daily Value*
Total Fat 41.0g63%
 Saturated Fat 6.0g28%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 10mg0%
Total Carbohydrate 21.0g7%
 Dietary Fiber 3.0g14%
 Sugars 8.0g
Protein 3.0g5%
Vitamin A 1%  Vitamin C 49%
Calcium 6%  Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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