Green Bean and Beet Salad
1 1/2 cup oil
3/4 cup vinegar
2 Tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon freshly ground pepper
Combine oil, vinegar, lemon juice, salt and pepper in bowl. I use whisk to blend them.
2 cans cubed beets, drained – put in separate container with lid
2 cans green beans, drained – put in separate container with lid
Divide and pour marinade over beets and beans and marinate for at least 24 hours up to 48.
Prepare salad in cut glass bowl
Marinated beets and beans
2 small bunches green onions, finely chopped
2 cups mayonnaise
*6 hard boiled eggs – grated
Drain off marinade on beets and beans.
In large clear glass bowl: layer first the beets, then beans and finally the onions.
Frost with 2 cups mayonnaise
Top with grated eggs
Cover with plastic wrap and chill until serving.
*Using a grater or shedder (large holes) – shred six hard boiled eggs into a bowl.