White or yellow turnips or tender parsnips cut into julienne strips are delicious additions to this salad.

1 c. carrots, cut into julienne strips
1 c. zucchini, cut into julienne strips
1 c. green beans, cut into 1 1/2" pieces
1 c. celery, cut into julienne strips
Salt & freshly ground pepper to taste

In a medium bowl combine carrots, zucchini, green beans and celery; toss lightly to mix. Add Lemon Vinaigrette; toss to mix. Add salt and pepper. Cover. Refrigerate until serving time. Makes 6 (2/3 cup) servings.

LEMON VINAIGRETTE:

1/4 c. fresh lemon juice
2 tbsp. fresh parsley, chopped or 1 tbsp. dried parsley
2 tbsp. green onion top or fresh chives, chopped
1 tbsp. olive oil
1 clove garlic, minced

In a small bowl combine lemon juice, parsley, green onion tops, olive oil and garlic; mix well.