Summer Lentil Salad

Name: Summer Lentil Salad
Ingredients: 1/2 cup extra virgin olive oil (or another neutral-flavored oil, such as sunflower); 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 1/2 teaspoon Dijon mustard; 1 tablespoon finely minced fresh basil; 1/2 teaspoon crushed/finely minced garlic; 1/2 teaspoon salt; Freshly ground black pepper (to taste); 1 cup green lentils; 2 ounces thinly sliced prosciutto; 2 cups fresh corn kernels (cooked & sliced from the cob (from approximately 3 fresh ears of corn)); 2 cups (about 10 ounces) grape OR cherry tomatoes (halved or quartered (depending on size)); 8 ounces mini fresh mozzarella balls (ciliegine sized); 1/4 cup fresh basil leaves (sliced in a chiffonade)

"Summer Lentil Salad features protein-packed lentils, roasted corn, juicy tomatoes, creamy mozzarella, and fresh basil for a healthy, vibrant main dish!..."

INGREDIENTS

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1/2 cup extra virgin olive oil (or another neutral-flavored oil, such as sunflower)

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2 tablespoons red wine vinegar

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1 tablespoon lemon juice

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1/2 teaspoon Dijon mustard

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1 tablespoon finely minced fresh basil

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1/2 teaspoon crushed/finely minced garlic

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1/2 teaspoon salt

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Freshly ground black pepper (to taste)

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1 cup green lentils

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2 ounces thinly sliced prosciutto

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2 cups fresh corn kernels (cooked & sliced from the cob (from approximately 3 fresh ears of corn))

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2 cups (about 10 ounces) grape OR cherry tomatoes (halved or quartered (depending on size))

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8 ounces mini fresh mozzarella balls (ciliegine sized)

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1/4 cup fresh basil leaves (sliced in a chiffonade)

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