Ingredients
- 6 green onions
- 2 garlic (cloves)
- 1 cucumber
- 180 ml olive oil
- 120 ml tarragon vinegar
- 120 ml lemon juice
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.