Lentil Salad (Vrg)

---------- Recipe via Meal-Master (tm) v8.01

Title: Lentil Salad (Vrg)
Categories: Veg-cook, Sept.
Yield: 5 servings

1 c Pre-cooked green lentils
1 c Pre-cooked orange lentils
1/2 c Celery, finely chopped
1 c Steamed green beans, finely
Cut
1/4 c Freshly chopped parsley

----------------------------------DRESSING----------------------------------
1 T Mild, prepared mustard
x Salt and pepper to taste
1 ds Lemon juice
1/2 c Reduced fat Italian
Dressing
1 Ripe tomato, cut into
Wedges
1/4 c Finely chopped chives
1 sm Head of lettuce, shredded

In a salad bowl, mix cooked lentils, celery, green beans, and parsley.
Combine dressing ingredients in a small bowl. Toss lentil mixture with
dressing and serve on shredded lettuce. Garnish with tomato wedges and
chives. Serve with crusty whole wheat bread.

Total Calories Per Serving: 149 Fat: 3 grams

This article was originally published in the July/August 1994 issue of the
_Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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