Source: National Pork Board

Refreshing summer salad of pork and corn.

Servings

1 lb Pork, tenderloin, roasted , cut into 1/2-inch cubes
24 oz Corn, plain, frozen , thawed
1.5 cup chopped tomato , fresh
1 tbsp chopped parsley
1 tbsp fresh rosemary , chopped
1 head Boston lettuce
1 tbsp cornstarch
1 cup cold water , divided
1 tsp dijon mustard
2 medium garlic cloves , minced
0.5 cup red wine vinegar
1 tbsp olive oil

1 For vinaigrette, stir together cornstarch and 1/4 cup water; blend thoroughly. In a 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.
2 For salad, gently toss together pork, corn, tomatoes and herbs in large bowl.
3 Pour Vinaigrette over salad ingredients and toss gently. Serve on leaf lettuce.

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. You may make the vinaigrette ahead of time and store it in the refrigerator.