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Hearbed Pork And Corn Salad

Aelfraed's picture
Ingredients
  Roasted boneless pork loin 1 Pound, cut into 1/2" cubes
  Frozen corn 24 Ounce (thawed)
  Tomatoes 1 1⁄2 Cup (24 tbs), diced
  Leaf lettuce 1 Cup (16 tbs)
  Vinaigrette 1 Tablespoon
  Cornstarch 1 Tablespoon
  Water 1 Cup (16 tbs) (divided)
  Dijon style mustard 1 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Olive oil 1 Tablespoon
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 slurry; 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Feel: 
Smooth
Method: 
Boiled
Drink: 
Alcohol
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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