Ingredients
Scale
- 1 cup green lentils
- 2 ounces thinly sliced prosciutto
- 2 cups fresh corn kernels (cooked & sliced from about 3 ears of corn)
- 2 cups 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)
- 1/2 cup extra virgin olive oil (or another neutral-flavored oil, such as sunflower)
- 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 tablespoons fresh parsley, finely chopped
Instructions
- Prepare the vinaigrette by mixing olive oil, vinegar, lemon juice, Dijon mustard, minced basil, garlic, salt, and pepper in a jar. Shake well.
- Rinse lentils and cook in boiling water for 15-20 minutes until tender but firm. Drain and season.
- Crisp prosciutto in a frying pan until golden brown; let cool and crumble.
- In a large bowl, combine lentils, corn, tomatoes, mozzarella, and basil. Drizzle vinaigrette over the top and toss gently.
- Serve immediately or chill for at least an hour before serving. Top with crumbled prosciutto.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg