Lentil confetti salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | USA lentils; rinsed |
| ¼ | cup | Pimento stuffed olives; diced |
| 3 | cups | Water |
| 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 |
| ½ | cup | Onion |
| Cucumber and red onion rings; sliced | ||
| ½ | cup | Celery; chopped |
Directions
GARNISH
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, .