Warm Lentil Ham Salad With Dijon Cream Recipes

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WARM LENTIL- HAM SALAD WITH DIJON CREAM



Warm Lentil- Ham Salad With Dijon Cream image

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.

Provided by GaylaJ

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 356.5, Fat 12.4, SaturatedFat 5.3, Cholesterol 54.2, Sodium 146.3, Carbohydrate 34.8, Fiber 15.7, Sugar 3.2, Protein 26.3

INSTANT POT® WARM LENTIL SALAD WITH DIJON VINAIGRETTE



Instant Pot® Warm Lentil Salad with Dijon Vinaigrette image

I was looking for something different to do with lentils and came up with this warm salad. It is loaded with veggies and has a tartness to it that complements the lentils nicely.

Provided by Soup Loving Nicole

Categories     Salad

Time 45m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
⅓ cup chopped red onion
8 baby carrots, sliced
2 stalks celery, sliced
2 cloves garlic, minced
1 cup vegetable broth
1 cup brown or green lentils
½ cup dry white wine
¼ teaspoon oregano
¼ teaspoon ground thyme
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil and let heat for 1 minute. Stir in onion, carrots, and celery. Cook for 3 minutes. Add garlic and cook for 30 seconds. Cancel Saute function.
  • Mix in broth, lentils, wine, oregano, and thyme; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
  • Meanwhile, whisk together olive oil, red wine vinegar, and Dijon mustard for the vinaigrette in a small bowl.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Remove the lid and stir in vinaigrette.

Nutrition Facts : Calories 188.2 calories, Carbohydrate 18 g, Fat 8.8 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 115.3 mg, Sugar 1.5 g

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