Pilgrim Corn Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 (11oz) can white shoepeg corn1/4 cup dried cranberries1/8 cup chopped pecans1 tbsp balsamic vinegar1 tbsp olive oil1/2 tbsp sugar free apricot preserves1 tsp dijon mustard1/2 tsp worcestershire sauce1 tbsp fresh basil, chopped
1. In medium bowl, combine corn, cranberries and 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 at least 10 minutes.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
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 at least 10 minutes.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 145.0
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 206.2 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 1.6 g
- Protein: 1.9 g