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Source: America's Favorite Food Associations

Vegetable Gem Salad
An excellent salad that everyone will love.
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Serves: 24
Prep Time: 15 minutes
Cook Time: 20 minutes
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3 3/4 cups lentils
6 cups olives
1 cup fresh cilantro, packed
6 cups corn kernels, cooked
4 cups red bell pepper, chopped
2/3 cup Anaheim chile, minced
1 1/2 cups Crisco® Vegetable Oil
1/4 cup fresh lime juice
1/4 cup dried basil leaves
1 1/2 tablespoons ground ginger
to taste salt and pepper

Add lentils to a stockpot. Fill with water to 2 inches above the lentils. Bring to a boil; reduce heat and simmer for 20 minutes. Drain and cool.
In a food processor, mince olives and cilantro.
In a large bowl, combine lentils, olives, corn, red bell pepper, chilies.
Prepare dressing: Blend oil, lime juice, basil and ginger. Pour over lentil mixture. Season to taste with salt and pepper. Cover and refrigerate until serving.
Serve as a bed for grilled and skewered meats or seafood, or as a side salad.

Ingredients #7-11 are for the dressing.


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