How To make Lentil Salad (Vrg)

1 c Pre-cooked green lentils
1 c Pre-cooked orange lentils
1/2 c Celery, finely chopped
1 c Steamed green beans, finely
Cut 1/4 c Freshly chopped parsley

DRESSING:

1 T Mild, prepared mustard
x Salt and pepper to taste 1 ds Lemon juice
1/2 c Reduced fat Italian
Dressing 1 Ripe tomato, cut into
Wedges 1/4 c Finely chopped chives
1 sm 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@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.