1 lb carrots, sliced or cut into strips
1/2 lb green beans, trimmed
1/2 lb asparagus spears
1 cup cherry tomatoes, cut in half
1 1/2 cup tomato juice
1 tbsp lemon juice
1 tsp white vinegar
1/4 cup green onion, chopped
1/4 cup parsley, fresh, finely chopped
1 clove garlic, minced
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.