500 g carrots, sliced or cut into strips 1 lb
225 g green beans, trimmed 1/2 lb
225 g asparagus spears 1/2 lb
250 ml cherry tomatoes, cut in half 1 cup
375 ml tomato juice 1 1/2 cup
15 ml lemon juice 1 tbsp
5 ml white vinegar 1 tsp
50 ml green onion, chopped 1/4 cup
50 ml fresh parsley, finely chopped 1/4 cup
1 clove garlic, minced
salt & pepper to taste
Cook carrots, beans and asparagus until tender crisp.
In a shallow baking dish; add carrots, beans, asparagus and tomatoes.
In a medium bowl; blend together tomato juice, lemon juice, white vinegar, onion, parsley, garlic, salt and pepper.
Pour over vegetables. Cover and chill 3 to 4 hours.
Serves 8