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Herbed Pork & Corn Salad
Source: National Pork Board

Refreshing summer salad of pork and corn.

Rating:
Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

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
1/2 Fat , 1 Vegetables , 2 Meat , 1 1/2 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 lb  Pork, tenderloin, roasted
24 oz  Corn, plain, frozen
1 1/2 cup  chopped tomato
1 tbsp  chopped parsley
1 tbsp  fresh rosemary
1 each  head Boston lettuce
1 tbsp  cornstarch
1 cup  cold water
1 tsp  dijon mustard
2 each  medium garlic cloves
0 1/2 cup  red wine vinegar
1 tbsp  olive oil
Directions
  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.

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