Penn Herb Wellness Guide
Herbed Pork and Corn Salad
Ingredients
- 1 lb cooked pork loin roast, cut into 1/2-inch cubes
- 2 12 oz bags frozen corn, thawed
- 1 1/2 cups fresh tomatoes, diced
- 2 Tbs fresh herbs, minced
- leaf lettuce
- 1 Tbs cornstarch
- 1 cup water, divided
- 1 tsp Dijon-style mustard
- 2 cloves garlic, minced
- 1/2 cup red wine vinegar
- 1 Tbs olive oil
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.
Substitution Tip: During peak corn season, replace the frozen corn with fresh corn taken off the cob.
Cooking Tip: Try various combinations of herbs like fresh parsley, thyme and basil. Or your family's favorite combination of fresh herbs.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.