I made a few changes to the recipe, certainly not because Lisa's needed any improvement (her's was truly perfect), but it is back-to-school healthy week so I left out the bacon and cut down on the amount of oil just a bit.
Serves 4 - 6
1 16 - 17 oz package of prepared lentils
1 cup cooked, diced ham
1/2 cup diced shallots (about 2)
1/2 cup chopped fresh parsley
1/2 cup sliced scallions (about 3-4)
1/2 cup diced bell pepper (1 small)
3 minced cloves garlic
1/3 cup olive oil
1/3 cup balsamic
Combine the shallots (correction from scallions previously listed here), garlic and balsamic in a small bowl and set aside. Mix the lentils with the ham, parsley, scallions, bell pepper and stir. Mix in the balsamic mixture along with the olive oil and stir to coat. I couldn't resist diving in right away and having some, but I found that this salad got even better after all the flavors had a chance to meld. Enjoy!