Rating: 3 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light December 2001

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Credit: Randy Mayor; Missie Neville Crawford

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

291 calories; calories from fat 20%; fat 6.6g; saturated fat 3.1g; mono fat 1.2g; poly fat 0.6g; protein 24.4g; carbohydrates 35.6g; fiber 15.8g; cholesterol 37mg; iron 5.5mg; sodium 649mg; calcium 114mg.
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