Herbed Pork And Corn Salad
- 1 pound cooked pork roast cut into 1/2-inch cubes
- 24 ounces frozen corn thawed
- 1 1/2 cups Roma tomatoes diced
- 2 tablespoons fresh herbs minced
- leaf lettuce
- 1 tablespoon corn starch
- 1 cup water divided
- 1 teaspoon dijon mustard
- 2 cloves garlic minced
- 1/2 cup red wine vinegar
- 1 tablespoon olive oil
- 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.
pork, tomatoes, fresh herbs, leaf lettuce, corn starch, water, mustard, garlic, red wine vinegar, olive oil
Taken from www.yummly.com/recipe/Herbed-Pork-and-Corn-Salad-2248673 (may not work)