-----------------------------------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.