Ingredients

Salad
1 can (15 1/2 ounces. ) tiny whole blue lake stringless green beans
1 can (15 ounces. ) Belgian baby carrots, extra tiny
1 can (15 ounces. )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

Cooking Instructions

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.
 
 
 "Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)