Can of Veggie Salad
Yield
1 batchPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
cucumbers
peeled, diced |
|
| Dressing | |||
| ½ | cup |
lemon juice
|
|
| ½ | cup |
tarragon vinegar
|
|
| ¾ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
cucumbers
peeled, diced |
|
| Dressing | |||
| 118 | ml |
lemon juice
|
|
| 118 | ml |
tarragon vinegar
|
|
| 177 | ml |
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.
