---------- 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
     1/4 c  Freshly chopped parsley
       1 T  Mild, prepared mustard
         x  Salt and pepper to taste
       1 ds Lemon juice
     1/2 c  Reduced fat Italian
       1    Ripe tomato, cut into
     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