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

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