A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Herbed Pork And Corn Salad
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- #63121
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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.
added by
ladya
nutrition data
Nutritional data has not been calculated yet.
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