Prep 10 mins
Cook 20 mins
This main-dish salad from Cooking Light can be served at room temperature or chilled. It does not call for any salt, I assume because of the ham, but I add a bit of salt anyway.
- 1 cup dried lentils
- 1⁄2 cup reduced-fat sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons nonfat milk
- 1 tablespoon white wine vinegar
- 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
- 1⁄4 teaspoon black pepper
- 1 1⁄3 cups chopped cooked ham
- 3⁄4 cup chopped celery
- 3⁄4 cup chopped red onion
- Place lentils in a large saucepan and add water to 2 inches above the lentils.
- Bring to a boil, cover, reduce heat, and simmer 20 minutes, or until tender; drain well.
- Combine sour cream and next 5 ingredients (through pepper) in a large bowl.
- Add lentils, ham, celery, and onion, and toss well.
Just wanted to make a comment, not give a rating. This looks like a beautiful salad, and others have apparently had success. I have tried it two or three times and it never comes out right. Maybe using the canned lentils as others suggested would help.
Easy, quick to make, super tasty. I had to use yogurt as there is no sour cream in France and it was still great. I'm looking forward to this leftover for lunches this week and will take it to the next party that needs a dish to share. It would be perfect for that. Thanks, this will become one of my new staple salads. Healthy and good. Serves way more than four, but I didn't use it as a main dish.
I was surprised how tasty this salad was. It was one of about 4 salads the night I made it, as we had a 'salad night'. I used canned lentils (cheating) and added peas and cubed cheddar cheese to the list of ingredients (as per poutine's suggestion)and will make again. Thanks for posting!