Hearbed Pork and Corn Salad Recipe

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteFeel
MethodMain Ingredient

Ingredients

 Roasted boneless pork loin1 Pound, cut into 1/2" cubes
 Frozen corn24 Ounce (thawed)
 Tomatoes1 1⁄2 Cup (24 tbs), diced
 Leaf lettuce1 Cup (16 tbs)
 Vinaigrette1 Tablespoon
 Cornstarch1 Tablespoon
 Water1 Cup (16 tbs) (divided)
 Dijon style mustard1 Teaspoon
 Garlic2 Clove (10 gm), minced
 Red wine vinegar1⁄2 Cup (8 tbs)
 Olive oil1 Tablespoon

Nutrition Facts

Serving size

Calories 497 Calories from Fat 125

% Daily Value*

Total Fat 14 g21.5%

Saturated Fat 3 g14.9%

Trans Fat 0.1 g

Cholesterol 89.6 mg

Sodium 120.1 mg5%

Total Carbohydrates 52 g17.2%

Dietary Fiber 5.5 g22%

Sugars 7.7 g

Protein 38 g75.9%

Vitamin A 33.9% Vitamin C 19.5%

Calcium 3.2% Iron 10.4%

*Based on a 2000 Calorie diet

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.
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