Can Of Veggie Salad

Ingredients

6 green onions
1 cucumber
1/2 c lemon juice
1/2 c tarragon vinegar
3/4 c olive oil
2 garlic

Instructions

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.