This salad could easily be served as a main dish. It is a great way to use leftover ham.

1 c. dried lentils
1/2 c. fat free sour cream
2 T Dijon mustard
2 T fat-free milk
1 T white wine vinegar
1 t chopped fresh or 1/4 t dried thyme
1/4 t black pepper
1 1/3 c. chopped cooked ham
3/4 c. chopped celery
3/4 c. 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.

-Cooking Light

• Salads