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Lentil Salad (vrg)

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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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