MMMMM----- Recipe via Meal-Master (tm) v8.00
       Title: Can of Veggie Salad
  Categories: Salads, Vegetables, Vegetarian
       Yield: 1 batch
       1 cn (15 1/2 oz.) tiny whole
            -- Blue Lake stringless
            -- green beans
       1 cn (15 oz.) Belgian baby
            -- carrots, extra tiny
       1 cn (15 oz.)tiny whole beets
       6    Green onions, diced (white
            -- and green both)
       1    Cucumber, peeled and diced
     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 at Michelle Stewart’s SunShine PC Board in Pembroke
   Pines, FL.  Source unknown.  Formatted by Cathy Harned.