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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
US|METRIC
6 SERVINGS
- 1 lb. cooked pork roast (cut into 1/2-inch cubes)
- 24 oz. frozen corn (thawed)
- 1 1/2 cups Roma tomatoes (diced)
- 2 Tbsp. fresh herbs (minced)
- leaf lettuce
- 1 Tbsp. corn starch
- 1 cup water (divided)
- 1 tsp. Dijon mustard
- 2 cloves garlic (minced)
- 1/2 cup red wine vinegar
- 1 Tbsp. olive oil
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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 mixture; 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 on leaf lettuce.
NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat35 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium10mg0% |
| Potassium460mg13% |
| Protein4g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C25% |
| Calcium2% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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