Leftover roasted pork goes
into this summer salad. Try this salad with different fresh herbs.
During peak corn season, replace the frozen corn with fresh corn
taken off the cob.
Herbed
Pork and Corn Salad
- 1 pound roasted boneless
pork loin, cut into 1/2-inch cubes
2 (12-ounce) bags frozen corn, thawed
1 1/2 cups diced fresh tomatoes
2 tablespoons minced fresh herbs
Leaf lettuce
1 tablespoon cornstarch
1 cup water - divided use
1 teaspoon Dijon-style mustard
2 garlic cloves, 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.
Serves 6.
*Try various combinations
of herbs like fresh parsley, thyme and basil. Or your family's
favorite combination of fresh herbs.
Recipe provided courtesy
of Pork: The Other White Meat.
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