Pork and Corn Salad or Chicken and Corn Salad
Portion Size: 1/2 cup vegetables with 2 oz. meat on top
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 pound cooked pork loin roast, sliced thin across the grain or 1 lb. cooked sliced chicken | (see recipe in cookbook for pork loin roast)(may use pork tenderloin) |
| 4 cups frozen corn, thawed | |
| 1 cup fresh tomatoes, chopped | Washed, trimmed and chopped |
| ¼ cup oil | |
| ½ cup red wine vinegar | |
| 1 teaspoon dried cilantro | |
| 1/2 cup green onion, chopped | Washed, trimmed and chopped |
| ½ teaspoon garlic | |
| 1 Tablespoon Dijon mustard | |
| ½ teaspoon pepper | |
| ½ teaspoon salt | |
| 1 Avocado, diced (optional) | |
| Lettuce leaves (optional) |
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free.
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small bowl, whisk together oil, red wine vinegar, garlic, cilantro, mustard, pepper and salt. Chill | |
| 2 | In large bowl corn tomato and green onions, toss gently. Chill. | |
| 3 | Pour dressing over and toss gently. | |
| 4 | Serve on lettuce leave. Top with pork (or chicken) | |
| 5 | Top with avocado. Serve chilled. |
Posted in Pork Lunch Recipes
