Hearbed Pork and Corn Salad
|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)|
|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|
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.