Lentil Salad (vrg) Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Pre-cooked green lentils,
1 cup: Pre-cooked orange lentils,
1/2 cup: Celery, finely chopped
1 cup: Steamed green beans, finely
Cut,
1/4 cup: Freshly chopped parsley,
DRESSING
1 tbsp: Mild, prepared mustard
x Salt and pepper to taste,
1 dash: Lemon juice,
1/2 cup: Reduced fat Italian,
Dressing,
1: Ripe tomato, cut into
Wedges,
1/4 cup: Finely chopped chives,
1 small: Head of lettuce, shredded
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp