Yield: 5 Servings
|1 cup||Pre-cooked green lentils|
|1 cup||Pre-cooked orange lentils|
|½ cup||Celery, finely chopped|
|1 cup||Steamed green beans, finely|
|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|
|1||Ripe tomato, cut into|
|¼ 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@... (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.