Summer Lentil Salad

Name: Summer Lentil Salad
Ingredients: 1/2 cup (125 mL) extra virgin olive oil (or another neutral-flavored oil, such as canola); 2 Tbsp (30 mL) red wine vinegar; 1 Tbsp (15 mL) lemon juice; 1/2 tsp (2 mL) Dijon mustard; 1 Tbsp (15 mL) finely minced fresh basil; 1/2 tsp (2 mL) crushed/finely minced garlic; 1/2 tsp (2 mL) salt; 1 cup (250 mL) green lentils; 2 oz (60 g) thinly sliced prosciutto; 2 cups (500 mL) fresh corn kernels, cooked & sliced from the cob (from approximately 3 fresh ears of corn); 2 cups (500 mL) grape or cherry tomatoes, halved or quartered (depending on size); 8 oz (250 g) mini fresh mozzarella balls (ciliegine sized); 1/4 cup (60 mL) fresh basil leaves, sliced in a chiffonade

www.lentils.org

Samantha is a busy wife and mama of two energetic boys and a sweet baby girl living in the Texas Hill Country. Find the full blog post for this recipe at FiveHe

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Ingredients

1/2 cup (125 mL) extra virgin olive oil (or another neutral-flavored oil, such as canola)
2 Tbsp (30 mL) red wine vinegar
1 Tbsp (15 mL) lemon juice
1/2 tsp (2 mL) Dijon mustard
1 Tbsp (15 mL) finely minced fresh basil
1/2 tsp (2 mL) crushed/finely minced garlic
1/2 tsp (2 mL) salt
1 cup (250 mL) green lentils
2 oz (60 g) thinly sliced prosciutto
2 cups (500 mL) fresh corn kernels, cooked & sliced from the cob (from approximately 3 fresh ears of corn)
2 cups (500 mL) grape or cherry tomatoes, halved or quartered (depending on size)
8 oz (250 g) mini fresh mozzarella balls (ciliegine sized)
1/4 cup (60 mL) fresh basil leaves, sliced in a chiffonade