Randy Mayor; Missie Neville Crawford Photo by: Randy Mayor; Missie Neville Crawford

Warm Lentil-Ham Salad with Dijon Cream

You can serve this main-dish salad at room temperature or chilled.

Cooking Light DECEMBER 2001

  • Yield: 4 servings (serving size: about 1 1/3 cups)


  • 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


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.

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

Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 20%
  • Fat: 6.6g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 24.4g
  • Carbohydrate: 35.6g
  • Fiber: 15.8g
  • Cholesterol: 37mg
  • Iron: 5.5mg
  • Sodium: 649mg
  • Calcium: 114mg

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Warm Lentil-Ham Salad with Dijon Cream Recipe