- 1/4 cup vinegar
- 1/4 cup salad oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- 1 teaspoon sugar
- 1 can (15 1/2 ozs) whole green beans, drained
- 2 tomatoes, peeled and cut in wedges
- 1/4 cup sliced green onions
- 1 quart torn salad greens
Combine vinegar, oil, lemon juice, salt, garlic salt, pepper, and sugar.
Place beans, tomatoes, and green onions in a shallow dish, and pour vinegar mixture over. Let stand in refrigerator at least 2 hours.
At serving time, place greens in a salad bowl. Pour beans and vinegar mixture over greens. Toss gently. Sprinkle salad herbs or freshly ground pepper over top, if desired. Serve at once.
Yield: 8 to 10 servings.