Ingredients
Scale
- 1 cup green lentils
- 2 cups cooked corn kernels
- 2 cups grape or cherry tomatoes
- 8 ounces mini fresh mozzarella balls
- 1/4 cup fresh basil leaves
- 1/2 cup extra virgin olive oil
- 2 tablespoons red apple 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)
- 2 ounces thinly sliced prosciutto
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Prepare the vinaigrette by shaking together olive oil, vinegar, lemon juice, mustard, minced basil, garlic, salt, and pepper in a jar.
- Cook the lentils by rinsing them and simmering in boiling water for 15-20 minutes until tender.
- Crisp prosciutto in a pan until golden brown.
- In a large bowl, combine cooled lentils, corn, tomatoes, mozzarella balls, and basil. Drizzle with vinaigrette and toss gently.
- Serve immediately or chill for an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 15mg