Categories: Vegetables, 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.