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CATEGORY CUISINE TAG YIELD
Vegetables, Grains French Import, New, Text 1 Servings

INGREDIENTS

1/3 c Vegetable oil
1/3 c Extra virgin olive oil
4 T White wine vinegar
1 T Dijon style mustard
Garlic clove, peeled
1 lb Penne or medium sized pasta
shells boiled until al
dent drained rinsed
cooled and patted dry
3 c Cooked, 1 cup uncooked
French whole green
lentils cooled and
patted
dry
1 c Grated carrot
1/2 c Sliced scallions
1 c Finely diced celery
1 c Finely diced red or yellow
bell pepper
1/2 c Each chopped flat leaf
parsley and fresh basil
1 c Cherry tomatoes, left whole
if small or halved
1/2 c Toasted pine nuts, optional

INSTRUCTIONS

In the bottom of a mixing bowl combine the oils, vinegar and Dijon
mustard. Pass the garlic through a press into the dressing and season
it well with salt and pepper. Add all the ingredients but the pine
nuts and toss to blend. Adjust the seasoning; add a bit more of
whatever you think the salad needs.  Top each portion of salad with the
pine nuts.  Yield: 8 to 10 servings Recipe By     :COOKING MONDAY TO
FRIDAY SHOW #  MF6709  Posted to MC-Recipe Digest V1 #283  Date: Thu, 7
Nov 1996 08:32:25 -0500  From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“Hurting? No one understands like Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1408
Calories From Fat: 1122
Total Fat: 130.5g
Cholesterol: 0mg
Sodium: 3201.6mg
Potassium: 1934.3mg
Carbohydrates: 53.1g
Fiber: 20.5g
Sugar: 19.2g
Protein: 25g


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