Saturday cooking, continued

OK, so you'll have to scroll down to start at the first entry for today; this is actually the second entry.
In addition to the Winter Vegetable Salad (see below), we also made the Green Bean Salad and the Lentil Brown Rice Salad. Now I've already published the recipes for these two salads (see Salad Recipes, or check way back in August), but we felt we needed to update our recipes to reflect what we actually put in the salads. In addition, we weren't happy with the vinaigrette we used on the green bean salad, so we reworked it. Here's the reworked

Green Bean Salad (Second Try)
1 two lb bag frozen green beans (not french cut)
1/4 cup fake-um bacon bits
1 diced red onion
2 red peppers, diced
1 cup chopped celery
1/2 cup sunflower seeds

Vinaigrette
1/2 cup oil
2 TLB soya sauce
6 drops liquid smoke
2 TLB lemon juice
1/4 cup balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
2 tsp sugar or Splenda