Herbed Pork and Corn Salad
1 pound roasted boneless pork loin – cut into 1/2" cubes
2 12-ounce bags frozen corn – thawed
1 1/2 cups diced fresh tomatoes
2 tablespoons minced fresh herbs: parsley, thyme and basil
1 tablespoon cornstarch
1 cup water – divided
1 teaspoon Dijon-style mustard
2 garlic cloves – minced
1/2 cup red wine vinegar
1 tablespoon olive oil
For Vinaigrette, stir together cornstarch and 1/4 cup water; blend thoroughly. In small saucepan, bring remaining 3/4 cup water to boil; stir in cornstarch slurry; cook and stir to thicken. Remove from heat, cool completely and stir in remaining Vinaigrette ingredients. Store in refrigerator if made ahead.
For salad, gently toss together pork, corn, tomatoes and herbs in large bowl. Pour Vinaigrette over, toss gently. Serve individual servings on leaf lettuce.