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 mixture; 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 on leaf lettuce.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 6|
|Calories from Fat: 42 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 35.8mg||11 %|
|Sodium 187.9mg||6 %|
|Potassium 727.3mg||19 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 23.1g|
|Protein 19.9g||28 %|
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Calories per serving: 216
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