250 ml green beans 1 cup
500 ml carrot, julienned 2 cup
250 ml zucchini, julienned 1 cup
salt & pepper to taste
lettuce leaves
LEMON VINAIGRETTE
25 ml olive oil 2 tbsp
50 ml lemon juice 1/4 cup
25 ml parsley, chopped 2 tbsp
25 ml green onion, chopped 2 tbsp
1 garlic clove, minced
5 ml sugar 1 tsp
Blanch green beans in boiling water for 1 minute. Immediately drain and plunge into cold water. Drain when cool and dry well. Combine green beans, carrots and zucchini. Sprinkle with salt and pepper. Combine vinaigrette ingredients in a small bowl. Pour over vegetables and toss well. Cover and refrigerate. To serve, arrange lettuce leaves on plates. Divide salad between plates.
Serves 6