Herbed Pork and Corn Salad

Name: Herbed Pork and Corn Salad
Total time: 900 s
Yield: 6 servings
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

Pork

11Ingredients

150Calories

15Minutes

Description

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

servings:

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

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Directions

1For 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.
2For 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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