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Herbed Pork and Corn Salad Recipe

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This recipe for Herbed Pork and Corn Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Thursday, July 24, 2008


1 tablespoon cornstarch
1 cup water, divided
1 teaspoon Dijon-style mustard
2 medium garlic cloves, minced
1/2 cup red wine vinegar
1 tablespoon olive oil
1 pound roasted boneless pork loin, cut into 1/2-inch cubes
24 oz frozen corn, thawed
1 1/2 cups diced fresh tomatoes
2 tablespoons minced fresh herbs
2 cups leaf lettuce

For Vinaigrette, stir together cornstarch and 1/4 cup water in a small bowl; blend thoroughly. In small saucepan, bring remaining 3/4 cup water to a boil; stir in cornstarch mixture and cook, stirring, until thickened. Remove from heat, cool completely and stir in mustard, vinegar and oil. 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. Yields 6 servings.




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