Randy Mayor; Missie Neville Crawford
4 servings (serving size: about 1 1/3 cups)

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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

rstarrlemaitre's Review

January 13, 2013
Very nice combination of the lentils, ham, and subtle Dijon. I would quickly blanch the celery and red onion next time, as i didn't like them as much raw. Served with Swiss chard and bread rolls, nice dinner.

irenco's Review

August 21, 2011
This is one of my favorite salads. I've made it many times. Love the mustard flavor in the backround. Leftovers are great!! even cold straight out of fridge.

sbeagle's Review

July 12, 2010
Inedible. I consider myself to be a good cook and I like lentils, but this was not a good way to use them. The flavor of the salad was like watered down mustard. This was so bad that we had to make something else for dinner.

JJ1916ohio's Review

April 25, 2010
Interesting recipe. I think the amount of sour cream is entirely too much. If I made this again I would decrease it slightly, maybe from 1/2 cup to 1/3 cup. Added some garlic herb seasoning and more pepper just for a little more flavor. Not my favorite, especially as a main dish but I think as a side it might be ok.

macyjoliemom's Review

March 20, 2009
Really liked this recipe. It was brought to our last supper club dinner and received great reviews. The taste of the dijon mustard is very pronounced, and, in my opinion, brings together the dish wonderfully. I also love the taste and texture of the raw celery. Mmmmmmm...