Herbed Pork And Corn Salad Recipe

ingredients

1 pound roasted boneless pork loin, cut into 1/2" cubes
2 packages (12 ounce size) frozen corn, thawed
1 1/2 cup diced fresh tomatoes
2 tablespoons minced fresh herbs (e.g., parsley, thyme and basil)
leaf lettuce

VINAIGRETTE
1 tablespoon cornstarch
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 a small saucepan, bring remaining 3/4 cup water to boil. Stir in cornstarch slurry, then 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 individual servings on leaf lettuce.

nutrition data

Nutritional data has not been calculated yet.