Recipe - Lentil Confetti Salad

1 cup USA lentils; rinsed
One fourth cup Pimento stuffed olives;
minced
3 cup Water
One fourth cup Sweet green pepper; minced
1 cup Rice; cooked and warm
1 tablespoon Parsley; chopped
One half cup Light Italian dressing
1 lg Tomato; seeded and minced

GARNISH
One half cup Onion
Cucumber and red onion
rings; cut or sliced up
One half cup Celery; chopped

From: Kathy Cox coxk@WSU.EDU

Date: Tue, 20 Aug 1996 10:38:52 +0100
In a saucepan, pour water over lentils, bring to a boil, and simmer 20
minutes or until lentils are tender. Combine drained lentils with rice and
all vegetables. Toss lightly with dressing. Place on a ring of cucumbers
and garnish with red onion rings.

Serves 8. Each serving provides 231 calories, 3.5 grams protein, 22 grams
carbohydrate, 8 grams fat, 0 mg cholsterol, 324 mg sodium, 2.5 grams fiber.

EATL Digest 19 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.