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    Lentil Confetti Salad

    Source of Recipe

    Washington-Idaho Pea and Lentil Commission
    * Exported from MasterCook *

    Lentil Confetti Salad

    Recipe By : Katie
    Serving Size : 5 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 pound lentils -- (1/2 cup)
    1 1/2 cups water
    1 teaspoon salt
    1 cup cooked rice
    1/2 cup bottled Italian dressing
    1/2 cup tomatoes -- seeded and diced
    1/4 cup chopped green bell pepper
    3 tablespoons chopped onion
    2 tablespoons chopped celery
    2 tablespoons sliced pimiento-stuffed green olives -- optional
    chopped parsley

    Wash and drain lentils. Bring lentils, water and salt to a boil, and simmer, covered, about 20 minutes. Do not overcook; lentils should be tender, but with skin intact. Drain immediately.

    Combine with cooked rice, pour dressing over, and refrigerate until cool. Add remaining ingredients, except for parsley. Garnish with parsley.

    From Washington-Idaho Pea and Lentil Commission





 

 

 


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