Can of Veggie Salad

60 minutes Prep: 30 minutes Cook: 30 minutes

449 calories per serving view nutrition facts

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 41.0g	63%
Saturated Fat 6.0g	28%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 10mg	0%
Total Carbohydrate 21.0g	7%
Dietary Fiber 3.0g	14%
Sugars 8.0g
Protein 3.0g	5%

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.

How is this calculated?

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