---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lentil Salad (Vrg)
 Categories: Veg-cook, Sept.
      Yield: 5 servings
 
      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.
 
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