Yield: 8 Servings
|1 cup||USA lentils; rinsed|
|¼ cup||Pimento stuffed olives; diced|
|¼ cup||Sweet green pepper; diced|
|1 cup||Rice; cooked and warm|
|1 tablespoon||Parsley; chopped|
|½ cup||Light Italian dressing|
|1 large||Tomato; seeded and diced|
|\N \N||Cucumber and red onion rings; sliced|
|½ cup||Celery; chopped|
From: Kathy Cox <coxk@...>
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, 3½ grams protein, 22 grams carbohydrate, 8 grams fat, 0 mg cholsterol, 324 mg sodium, 2½ grams fiber.
EAT-L Digest 19 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .