Lentil salad (vrg)
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pre-cooked green lentils |
| 1 | cup | Pre-cooked orange lentils |
| ½ | cup | Celery, finely chopped |
| 1 | cup | Steamed green beans, finely |
| Cut | ||
| ¼ | cup | Freshly chopped parsley |
| 1 | tablespoon | Mild, prepared mustard |
| x | Salt and pepper to taste | |
| 1 | dash | Lemon juice |
| ½ | cup | Reduced fat Italian |
| Dressing | ||
| 1 | Ripe tomato, cut into | |
| Wedges | ||
| ¼ | cup | Finely chopped chives |
| 1 | small | Head of lettuce, shredded |
Directions
DRESSING
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@... (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.