Lentil Salad and Bulgur Romaine Salad/Home Show Cooking Demo

Lentil Saladserves 4-61       pound lentil3      celery stalks, diced4      scallion, chopped1      punch Italian parsley, chopped1      red bell pepper, diced1      yellow bell pepper, diced1      teaspoons oregano1/4 cup lemon juice6     tablespoons olives oilzest of one lemonsalt to taste1/4   cup crumbled feta cheese, optional-Place all the vegetables in salad bowl.-Place the lentil in a pot with 8 cups of water.  Bring to a boil, turn the heat down and cook until the lentils are done but not soft.  Drain the water and add the lentils to the vegetables.  Drizzle with the olive oil and toss well.-Add the oregano, the lemon zest, the lemon juice and the salt.  Toss well.-Spoon into serving platter, sprinkle with the feta cheese and serve.Bulgur and Garbanzo Beans Saladserves 4-61/2     cups coarse bulgur1         cup cooked garbanzo beans10      leaves Romaine lettuce, chopped1         punch Italian parsley, chopped2         medium tomatoes, diced1         medium sweet tomato, thinly slices1        small cucumber, diced6       tablespoons olive oil1/4   cups lemon juicesalt to taste-Soak the bulgur in water for 30 minutes.  Drain excess water and place the bulgur in a salad bowl.-Add the garbanzo beans and the vegetables and toss gently.-Add the olive oil, lemon juice and salt.  Toss well and serve.