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CATEGORY CUISINE TAG YIELD
Grains Salads 8 Servings

INGREDIENTS

2 c Cooked black beans
2 c Cooked red lentils
1 ts Dry mustard
3 tb Minced garlic
1 tb Fresh parsley, minced
1/2 c Rice vinegar
Juice from 1 lemon
1 ts Salt
3 tb Olive oil
1 ts Crushed red peppers
1 sm Butterhead lettuce, torn
2 lg Red bell peppers, sliced
2 lg Red potatoes, cooked, sliced
1/2 c Grated carrots

INSTRUCTIONS

Put legumes in separate bowls.  Whisk together mustard, garlic, parsley,
vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly between
legumes.  Marinate covered in the fridge for 1 hour.
Line salad plates with lettuce, top with peppers. Arrange small piles of
potatoes, carrots & legumes on each plate. Drizzle marinade over the meal.
VT July 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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