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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Herbed Pork & Corn Salad

Source: National Pork Board

Refreshing summer salad of pork and corn.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	245.6

Total Carbs	28.2 g

Dietary Fiber	3.6 g

Sugars	5.5 g

Total Fat	5.8 g

Saturated Fat	1.2 g

Unsaturated Fat	0.7 g

Potassium	348.9 mg

Protein	20.2 g

Sodium	75.7 mg

Dietary Exchanges 5.8 Fat, 0.5 Vegetables, 1.7 Meat, 1.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb Pork, tenderloin, roasted 24.0
24 oz Corn, plain, frozen 1.5
1 1/2 cup chopped tomato 1.0
1 tbsp chopped parsley 1.0
1 tbsp fresh rosemary 1.0
1 each head Boston lettuce 1.0
1 tbsp cornstarch 1.0
1 cup cold water 1.0
1 tsp dijon mustard 2.0
2 each medium garlic cloves 0.5
0 1/2 cup red wine vinegar 1.0
1 tbsp olive oil

Directions

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.
For salad, gently toss together pork, corn, tomatoes and herbs in large bowl.
Pour Vinaigrette over salad ingredients and toss gently. Serve on leaf lettuce.