Warm Lentil- Ham Salad With Dijon Cream |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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. Ingredients:
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:
1. Place lentils in a large saucepan and add water to 2 inches above the lentils.
2. Bring to a boil, cover, reduce heat, and simmer 20 minutes, or until tender; drain well.
3. Combine sour cream and next 5 ingredients (through pepper) in a large bowl.
4. Add lentils, ham, celery, and onion, and toss well.
|
|