| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Sept., Veg-cook | 5 | Servings |
INGREDIENTS
| 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 |
| 1 | T | Mild, prepared mustard |
| 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 | Head of lettuce, shredded |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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