Lentil Salad (Vrg) Recipe

Step 1

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.

Things You'll Need

  • 1c Pre-cooked green lentils
  • 1c Pre-cooked orange lentils
  • 1/2c Celery, finely chopped
  • 1c Steamed green beans, finely
  • Cut
  • 1/4c Freshly chopped parsley
  • 1T Mild, prepared mustard
  • Salt and pepper to taste
  • 1ds Lemon juice
  • 1/2c Reduced fat Italian
  • Dressing
  • 1 Ripe tomato, cut into
  • Wedges
  • 1/4c Finely chopped chives
  • 1sm Head of lettuce, shredded

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