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
Cooking Instructions
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
Nutrients per serving:
Calories: 224
Total fat: 8 grams (31% of calories)
Saturated fat: 2 grams
Cholesterol: 39 mg
Sodium: 66 mg
Carbohydrate: 20 grams (35% of calories)
Protein: 20 grams (34% of calories)
Dietary fiber: 4 grams
