Herbed Pork and Corn Salad

Pork
Herbed Pork and Corn Salad
0
11
150
15

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

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

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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NutritionView more

150Calories
Sodium0%DV10mg
Fat5%DV3.5g
Protein8%DV4g
Carbs10%DV31g
Fiber16%DV4g

PER SERVING *

Calories150Calories from Fat35
% DAILY VALUE*
Total Fat3.5g5%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium10mg0%
Potassium460mg13%
Protein4g8%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate31g10%
Dietary Fiber4g16%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.