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Categories:Viewed: 33 - Published at: 3 years ago
Ingredients
- 1 pound cooked pork roast cut into 1/2-inch cubes
- 24 ounces frozen corn thawed
- 1 1/2 cups Roma tomatoes diced
- 2 tablespoons fresh herbs minced
- leaf lettuce
- 1 tablespoon corn starch
- 1 cup water divided
- 1 teaspoon dijon mustard
- 2 cloves garlic minced
- 1/2 cup red wine vinegar
- 1 tablespoon olive oil
Method
- 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.
