INGREDIENTS
6 servings
bell pepper
10 oz
cherry tomatoes
1/2 tsp
dijon mustard
1 cup
dried green lentils
1/2 cup
extra virgin olive oil
1/2 tsp
finely crushed pretzels
1 tbsp
fresh basil
1/4 cup
fresh basil leaves
2 cups
fresh corn kernels
1 tbsp
lemon juice
8 oz
mozzarella balls
2 oz
prosciutto
2 tbsp
red wine vinegar
1/2 tsp
salt