Recipe by GaylaJ
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.
Top Review by berry271
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.
- 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
Directions See How It's Made
- 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.