Herbed Pork and Corn Salad
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.
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
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.
Makes 6 servings.
*Try various combinations of herbs like fresh parsley, thyme and basil. Or your family's favorite combination of fresh herbs.
Recipe and photograph courtesy of National Pork Board.