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Pilgrim Corn Salad

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Pilgrim Corn Salad
  • Prep Time 20 min
  • Total Time 0 min
  • Servings 8
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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 
No nutrition information available for this recipe
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