Leftover roasted pork goes into this summer salad. Try this salad with different fresh herbs. Durning peak corn season, replace the frozen corn with fresh corn taken off the cob.
Ingredients
- 1 pound cooked pork roast (cut into 1/2-inch cubes)
- 24 ounces frozen corn (thawed)
- 1 1/2 cups roma tomatoes (diced)
- 2 tablespoons fresh herbs (minced)
- leaf lettuce
- 1 tablespoon corn starch
- 1 cup water (divided)
- 1 teaspoon dijon mustard
- 2 cloves garlic (minced)
- 1/2 cup red wine vinegar
- 1 tablespoon olive oil
Directions
- For Vinaigrette, stir together cornstarch and 1/4 cup water; blend thoroughly. In small saucepan, bring remaining 3/4 cup water to boil; stir in cornstarch mixture; cook and stir to thicken. Remove from heat, cool completely and stir in remaining Vinaigrette ingredients. Store in refrigerator if made ahead.
- For salad, gently toss together pork, corn, tomatoes and herbs in large bowl. Pour Vinaigrette over, toss gently. Serve on leaf lettuce.
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