Tuesday, January 12, 2016

Warm Winter Salad

We made this as a side for the holidays and can be made with or without the diced  soy ham.  The soy ham slices give the salad a bit of a smoky flavor but would be just as tasty without.

Warm Lentil Salad with Vegan Dijon Cream
Adapted Cooking Light recipe

1            cup dried lentils
1/2         cup vegan sour cream
2            tablespoons Dijon mustard
2            tablespoons nut or soy milk
1            tablespoon white wine vinegar
1            teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4         teaspoon black pepper
1            package soy ham sliced (diced) – optional
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, reduce heat, and simmer 20 minutes or until tender.  Drain well.

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

Yield 4 servings about 1 & 1/3 cups each.

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