HealthNotes

Herbed Pork and Corn Salad

• From: National Pork Board

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

Leftover roasted pork goes into this quick, easy summer salad. Vary the taste by experimenting with different fresh herbs.

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.