Categories: Salads, Vegetables, Vegetarian 
      Yield: 1 batch 
  
-----------------------------------SALAD----------------------------------- 
      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 
 
----------------------------------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 
  
  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.