Title: Lentil Salad (Vrg)
Categories: Vegetable 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	tb	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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