Serves: 6
Total Calories: 224

1 cup lentils
1 quart water
1 teaspoon salt
1/2 cup vegetable oil
1/4 cup white vinegar
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 cup sweet pickle relish
1/2 cup green onion, sliced

Rinse lentils in cold water. In large saucepan cover lentils with 1 quart water and 1 teaspoon salt. Bring to boil simmer 20 to 30 minutes or until tender drain. Combine remaining ingredients in large bowl. Add hot, drained lentils to dressing mixture toss until lentils are well coated. Refrigerate for at least 2 hours.
Note: For Lentil and Tomato Salad, wash and trim medium tomatoes and section partly through. Open up as for petaled flowers and serve lentil salad inside.

Nutritional Facts:

Serves: 6
Total Calories: 224
Calories from Fat: 160

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