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Warm Lentil-Ham Salad with Dijon Cream

Randy Mayor; Missie Neville Crawford
Yield 4 servings (serving size: about 1 1/3 cups)
You can serve this main-dish salad at room temperature or chilled.

Ingredients

  • 1 cup dried lentils
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fat-free milk
  • 1 tablespoon white wine vinegar
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 1/3 cups chopped cooked ham
  • 3/4 cup chopped celery
  • 3/4 cup chopped red onion

Nutrition Information

  • calories 291
  • caloriesfromfat 20 %
  • fat 6.6 g
  • satfat 3.1 g
  • monofat 1.2 g
  • polyfat 0.6 g
  • protein 24.4 g
  • carbohydrate 35.6 g
  • fiber 15.8 g
  • cholesterol 37 mg
  • iron 5.5 mg
  • sodium 649 mg
  • calcium 114 mg

How to Make It

  1. Place the lentils in a large saucepan, and cover with water to 2 inches above lentils. Bring lentils to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well.

  2. Combine sour cream and next 5 ingredients (sour cream through pepper) in a large bowl. Add lentils, ham, celery, and onion, and toss well.