SALAD
1 can (15 1/2 oz.) tiny whole - blue lake, stringless - gre
1 can (15 oz.) belgian baby - carrots, ex, tra tiny
1 can (15 oz.)tiny whole beets
6 green onions, diced (white - and gr, een both)
1 cucumber, peeled and diced
DRESSING
1/2 cup lemon juice
1/2 cup tarragon vinegar
3/4 cup olive oil
1 grated peel of one lemon
2 cloves garlic, minced
1 salt to taste
1 freshly ground coarse pepper - to t, aste
Directions
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.
Servings: 1 batch
Can Of Veggie Salad Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
It is possible to read the history of meal recipes far back into the distant past, certainly as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, in the main part, these early cook books were just primitive hieroglyphic instructions for preparing food.
Later, there were two interesting books published in the 1300s : one book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that is popular today, but rather accounts of the types of meals prepared by the cooks of the rich people of that time. By the time we get to the 1900s, cookery books are in high demand, as a result of higher levels of literacy, increased leisure time and having more money. |
We hope you enjoy this Can Of Veggie Salad recipe.
