Wednesday, April 25, 2012

{soups-salads-and-salad-dressings} Pork Vinaigrette Salad

 

Pork Vinaigrette Salad

1 pound roasted boneless pork tenderloin, cut into 1/2 inch cubes
1 (12 ounce) bag frozen corn, thawed and drained
2 medium tomatoes, seeded and diced
Dried herbs (parsley, thyme, basil, etc.)
12 cups red leaf lettuce, washed and drained
Vinaigrette:
1 tablespoon corn starch
1 cup water, divided
1 teaspoon Dijon-style mustard
2 garlic cloves, minced
1/2 cup red wine vinegar
2 tablespoon olive oil
Combine cubed pork, corn, diced tomatoes and herbs and mix well. Combine
cornstarch and 1/4 cup water and mix well. Pour remaining 3/4 cup water
into a small saucepan and bring to boil. Add cornstarch mixture and stir
to thicken then remove from heat and cool. Add remaining vinaigrette
ingredients and stir well. Pour vinaigrette over pork mixture and toss
to coat. Refrigerate for at least 1 hour.
Place 2 cups lettuce on individual serving plates. Place 6 ounces of
pork mixture on lettuce and serve.
Makes 6 Servings
Serving Size: 2 cups lettuce and 6 ounces pork vinaigrette

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