A satisfying and nourishing salad for lunch.
Swiss, Provolone, or Monterey Jack cheese can easily be substituted for the Asiago.
Cubes of roasted chicken or turkey could be substituted for the ham.
Lentil and Ham and Cheese Salad
Number of Servings: 4
1 can (540 mL/19 fl oz) lentils, drained and rinsed
2 large carrots, diced and cooked
1 red pepper, fine dice
2 stalks of celery, thinly sliced
¼ cup (60 mL) finely chopped red onion
4-5 ounces (130 grams) cooked ham, cut into cubes
1/2 cup (85 grams) Asiago cheese, cut into cubes
1 teaspoon (5 mL) dried tarragon; or 1 tablespoon fresh
¼ cup (60 mL) chopped fresh flat-leaf parsley
2 tablespoons (30 mL) red wine vinegar
2 garlic cloves, minced
1 teaspoon (5 mL) Dijon mustard
1/3 cup (85 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
- In a large salad bowl, combine the vinegar, garlic, and mustard. Slowly drizzle in the olive oil and whisk until thick. Season to taste.
- Add the salad ingredients to the bowl and stir to thoroughly combine.
- Refrigerate for at least one hour.
- At serving time, adjust the seasonings to taste.
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