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Categories:
green beans baby carrots beets green onions cucumber lemon juice tarragon vinegar extra-virgin olive oil garlic
Viewed: 64 - Published at: 10 years agoIngredients
- 1 can (15 1/2 ounce.) tiny whole Blue Lake stringless green beans
- 1 can (15 ounce.) Belgian baby carrots, extra tiny
- 1 can (15 ounce.)tiny whole beets
- 6 x Green onions, diced (white and green both)
- 1 x Cucumber, peeled and diced
- 1/2 c. Lemon juice
- 1/2 c. Tarragon vinegar
- 3/4 c. Extra virgin olive oil Grated peel of one lemon
- 2 x Cloves garlic, chopped Salt to taste Freshly grnd coarse pepper to taste
Method
- Dump canned vegetablaes into a colander; drain well.
- Make dressing, reserving half for future use.
- Add in remaining half to vegetables and toss well.
- Refrigerateand 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.
