Recipe - Lentil Salad (Vrg)

1 cup Precooked green lentils
1 cup Precooked orange lentils
One half cup Celery, finely chopped
1 cup Steamed green beans, finely
Cut
One fourth cup Freshly chopped parsley

DRESSING
1 tablespoon Mild, prepared mustard
x Salt and pepper to taste
1 ds Lemon juice
One half cup Reduced fat Italian
Dressing
1 Ripe tomato, cut into
Wedges
One fourth cup Finely chopped chives
1 small 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip