- 2 c cooked Joseph's Grainery Lentils, drained and cooled
- 2 or 3 heads broccoli
- 1 head cauliflower
- 5 or 6 green onions
- 2 or 3 tomatoes
Dressing:
- 1 c mayonnaise
- 1/2 c sour cream
- 1 Tbls sugar
- 1 Tbls vinegar
- 3 drops Tabasco
- 1 tsp Worcestershire sauce
Directions: Cook lentils and drain. Wash broccoli and cauliflower and cut into small pieces. Peel broccoli stem and cut into small pieces. Mix dressing and pour over the ingredients. Add tomatoes just before serving.
Recipe from Marlene Brown, Friends of Whitman County Library Cookbook
