Can Of Veggie Salad Recipe - Cooking Index
Can Of Veggie Salad Recipe - Cooking Index
| Salad | ||
| 1 | Tiny whole - - blue lake stringle (15 1/2 oz.) | |
| Green beans | ||
| 1 | Belgian baby - - carrots, extra tin (15 oz.) | |
| 1 | Tiny whole beets - (15 oz.) | |
| 6 | Green onions - diced (white | |
| And green both) | ||
| 1 | Cucumber - peeled and diced | |
| Dressing | ||
| 1/2 cup | 118ml | Lemon juice |
| 1/2 cup | 118ml | Tarragon vinegar |
| 3/4 cup | 177ml | Olive oil |
| Grated peel of one lemon | ||
| 2 | Garlic - minced | |
| Salt to taste | ||
| Freshly ground coarse pepper - - to taste |
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.
Source:
Campbell's Soup -- modified by Vicki Schlining
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