Skip to main content

Pilgrim Corn Salad

(0 reviews)
Pilgrim Corn Salad
  • Prep Time 20 min
  • Total Time 0 min
  • Servings 8
  • Pinterest
    12
  • Fave
    410
  • Email
    5
  • Facebook
    3
  • Print
    45

  • Pinterest
    12
  • Fave
    410
  • Email
    5
  • Facebook
    3
  • Print
    45

This corny salad is pegged to be served with poultry, but also try it with fish or pork!

Ingredients

2
(11-oz.) cans white shoepeg corn, drained
3/4
cup sweetened dried cranberries
1/4
cup chopped pecans
2
tablespoons balsamic vinegar
2
tablespoons olive oil
1
tablespoon apricot preserves
1
teaspoon Dijon mustard
1
teaspoon Worcestershire sauce
2
tablespoons finely chopped fresh basil
Fresh basil sprigs
8
pecan halves

Directions

  • 1 In medium bowl, combine corn, cranberries and chopped pecans; toss to mix.
  • 2 In small bowl, combine vinegar, oil, preserves, mustard and Worcestershire sauce; beat with wire whisk until smooth. Add vinegar mixture and chopped basil to corn mixture; toss to coat well. Let stand 10 minutes.
  • 3 To serve, stir gently to mix. Garnish with basil sprigs and pecan halves.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
(
Calories from Fat
60
)
Daily Value
Cholesterol
0mg
0%
Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet