Lentil salad (vrg)

Yield: 5 Servings

Measure 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

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.

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