carrots, extra tiny 1 cn (15 oz.)tiny whole beets 6 Green onions, diced (white :
and green both) 1 Cucumber, peeled and diced
DRESSING:
1/2 c Lemon juice 1/2 c Tarragon vinegar 3/4 c Olive oil Grated peel of one lemon 2 Cloves garlic, minced Salt to taste Freshly ground coarse pepper -- to taste Dump canned vegetablaes 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. From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned.
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